For veggie chili, 1 can kidney beans (light and/or dark) 1 large can crushed tomatoes 3 onions 2-3 cloves garlic 2 carrots 2 green bell peppers 3 celery stalks 1 pkg frozen corn chili powder, salt, pepper, pregano, basil, etc (I like to add cayenne pepper and even cumin) Sautee onions and garlic in a large pot, then add other chopped vegetables. Add water to cover and simmer until veggies are tender. Add tomatoes, beans, and corn. Add seasonings to taste. Let simmer until all veggies are tender to your liking. I also add mushrooms, and even TVP or quinoa to make a really hearty chili for vegetarians. Double and even triple. It's great to freeze portions to defrost for an easy meal later on!

Take a large wok. Fry one large chopped red onion and five chopped cloves of garlic in sunflower oil until they start to soften. Add three halved dried chillis and fry a little more (until they start to go black at the edges) before adding one large grated carrot, and half a chopped red pepper (or if you can find one, a purple pepper). Add one drained tin of red kidney beans and one tin of drained chickpeas. Now add one tin of chopped tomatoes, a tablespoon of paprika and a handful of chopped mushrooms. Fill the empty tomato tin with water and add this to the pan, bring to the boil, simmer for approx 15 minutes, stirring occasionally, until the sauce thickens up. Now add one to two squares of dark chocolate and a squirt of lime juice, and stir into the mixture. If you need any more heat add a little chilli powder (gradually) to taste. Serve with rice or tacos.

Brown 1 lb. ground beef (I use the leanest meat I can buy) in a large pan. Add one large onion (chopped) and a couple cloves of garlic (minced). Cook until onions start to soften. Add one can whole peeled tomates, one can diced tomatoes, and one can of tomato sauce. Season with chili powder, cumin, salt, pepper, oregano and parsley. Cook for at least 30 minutes on a low simmer. If it's too thin I add a little tomato paste. My family serves it over rice, but my bf's family actually serves it in a bowl over a piece of cornbread. Either way tastes good to me.

Buy Wick Fowler's 2-Alarm Chili Kit and follow the instructions (www.wickfowlerschili.com). Make it with two lbs of your favorite ground or cubed meat - hamburger, steak, buffalo, ground turkey, chorizo, venison or any combination you choose. Serve it straight, topped with diced onion and shredded cheese or ladle it over rice, pasta or cornbread. Wimps can also use Wick Fowler's False-Alarm Chili Kit.

ALICE'S RESTAURANT CHILI This is the most ingredients with the best results, IMHO. If you have a crockpot or pressure cooker, now's the time to use it. 3 chopped onions 3 chopped green peppers 3 cloves finely chopped garlic 1 to 2 lb. chopped beef 1 to 2 cans tomatoes 1 can tomato paste 2 to 8 tbsp. chili powder 1 tbsp. sugar Sprinkling of salt, pepper & paprika 2 bay leaves 1 tsp. cumin 1 tsp. basil Pinch of cayenne OR some hot chili sauce 1 to 2 cans kidney beans In half an inch of oil, saute until soft: onions, peppers and garlic. In another pan brown beef. Drain and combine with onions, peppers and garlic. Add tomatoes, tomato paste and chili pepper. (You can always add more chili powder later, so start off easy.) Add sugar, salt, pepper, paprika, bay leaves, cumin, basil and cayenne. Simmer all this for at least half an hour until its good and thick. Then add kidney beans. Serves on rice if you like and top with raw onions and cheese. Serves 6 to 8.

I made this recipe just a couple of days ago. Actually, it isn't a recipe I pulled off the internet. It is a combination of ingredients from viewing several recipes. Since I don't like green peppers I omitted them, but you could add a couple of bell peppers with the onions. I opted for jalapenos. I had some left over that needed to be used. This chili turned out very well, but if you don't like spicy chili then don't add the jalapenos and use only one TBSP of chili powder. :) 3 tablespoons olive oil 1 1/2 cups chopped onion 8 large garlic cloves, chopped 8 jalapeno peppers deseeded and chopped 2 pounds ground chuck 1 or 2 tablespoons chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon dried basil 3/4 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon salt 1 teaspoon black pepper 1 15oz can tomato sauce 3 cups chicken broth 1 6oz can tomato paste Directions Heat oil in heavy saucepan over medium-high heat. Add onions, jalapenos, and garlic. Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks. Add all spices. Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. If you like beans, you could add a couple cans of drained kidney beans at this point. Simmer for 5 minutes.

crock pot chili 2 cans kidney beans 1 can diced tomatoes 1 can rotel tomatoes 1 can tomato paste 1/2 c. water 1/4 tsp black pepper 1 tsp salt 1 Tbsp chili powder 1/2 tsp garlic powder 1 onion 1 bell pepper 1 lb hamburger brown hamburger,bell pepper,and onion.in skillet.drain put in crock pot w/ remaining ingredients.cook on low 8-10 hrs or on high 4-6 hrs.

i like the little brown sack called 1, 2, or 3 alarm that you buy in the mix section but instead of using hamburger cut up a roast into small pcs, brown em , and let it cook all day in the crockpot. i usually thro in a can of corn, and a mix of peppers to give it a little more kick and lots of color. good luck :) oh yea personally i like the 3 alarm

One thing to try that adds quite a bit of flavor to chili: substitute some hot pork sausage for some of the beef (or venison). The sausage gives the chili a lot of flavor and adds a little bit of grease.

Tam does & it's Real Easy! Stand by while I turn it over to her...... 1 lb gr beef 1 lb gr pork 4 cans chili beans (S&W is best) 2 cans kidney beans 1 can stewed tomatoes 2 lg cans tomato sauce 2 pkgs chili seasonings 1 lg onion, chopped 3 cloves garlic, minced 2 t ground cumin Brown meats together with onion & garlic - add remaining ingredients - simmer for one hour. Refrigerate overnight for best results. Us!

Yes, unfortunately. That's why I'm in prison.

Chili is a beautiful, beautiful thing. Eating too much, however will leave you feeling “mud rolling fat” and uncomfortable for a few hours. It could even be worse if you like beans. The origin of chili is still questionable with some purists claiming San Antonio, and Some claiming Ensenedas, Mexico. Who really knows? What is known for sure, is that the stew style chili was crafted in home kitchens and on wagon trains to stretch the household meat. Adding cheap beans and tomatoes makes a little bit of beef go a long way, and makes for a nourishing, inexpensive meal. This particular recipe is a work in progress and changes from time to time… It is really no more than a rough guideline. Chili is wonderfully flexible, and can often be made from leftovers. Any vegetable or meat ingredient you can think of can be added to this to make interesting combinations. This particular style matches my personal taste because it offers big chunky pieces of meat and tomato, and has good texture. It will never win in a “professional” chili contest, because they tend to favor pureed versions in those venues. I’m a growing boy, and I need something to chew on… Not a bowl of paste. Of note, this chili recipe is not really well served on hotdogs, Frito pies, or baked potatoes, because of its substantial “stand alone” chunkiness. Now that we have breached the subject of Chili dogs – I’d like to point out that most of the chili recipes used on chili dogs, are actually fashioned like a Greek meat sauce, and not after the hearty chunked up stews that you prepare and eat in the middle of a West Texas Dust Storm. 1 pounds lean ground beef 1 ½ lbs steak 1 big white unjun.. (onion) 3 big cans crushed tomatoes 2 big cans diced tomatoes 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 1/4 cup chopped green bell pepper 1/2 teaspoon ground cayenne pepper 1 clove garlic crushed 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper Salt (start with a tablespoon, and work up by taste) 1/2 teaspoon white sugar Adolf’s (Lawry’s) meat tenderizer (sprinkle) 1 1/2 teaspoons ground cumin 1/3 cup chili powder 3 tbsp of corn oil (Wesson, or something like it) ½ cup Ground corn flour 1 six pack of ice cold beer. 1 Allman brothers CD Step one. Open one of the ice cold beers and survey your kitchen. If there are extra bodies occupying your space, run them off… This includes: spouses, children, neighbors, relatives and even friends. Properly assembled chili is an esoteric operation, and is not to be contaminated by other’s opinions. Turn on the Allman Brothers CD and get your ingredients and utensils gathered. Study in your mind the process and envision the end result until “Jessica” has finished playing and your first beer is empty. It is now time to cube the steak. Steak is a very important part of this recipe, because it gives the robust, earthy base for this chili. Buy good steak and cut it into 1” cubes… It seems like a waste, but trust me—it’s worth it. Sprinkle the meat with Adolf’s tenderizer and let the meat stand for a few moments while you work on another beer and the sauce. After the meat is cut, open another cold beer and get the crock pot out (you don’t have to have a crock pot, you can use a regular pot on the stove just as well.) Open all of the cans of crushed and diced tomatoes and pour them into the pot. Add sugar, salt, black pepper, cayenne pepper, Cumin and garlic to the tomatoes and start them on their way to simmering. After you have started this, heat up the oil to somewhere between “Africa hot” and “Hotter than Hades” and drop the meat cubes in… Stir rapidly and brown the outsides. You actually want this meat to be pink inside if not completely rare. It will continue to cook in the sauce later, so overbrowning now only means tough meat in the end. Searing the steak like this seals in valuable juices. Salt and pepper the meat and add it to the tomatoes. Brown the ground beef, drain and add to the tomatoes. Reserve a little bit of the ground beef fat, to sauté the onion and green pepper pieces. Hold on a minute… We forgot to cut up the onion and peppers, so now we have to open another beer and regroup. Wash your hands and cut up the onion and pepper. Cut them any size you like… If you want them tiny, cut them tiny – if you like to chew chunky onion – then by all means cut them chunky. Chili is as much art as it is cuisine. Finish your beer and brown the onions/peppers and add them to the pot. Drink. Now we are onto the beans – which leads us into the part where we discuss the integrity of this recipe. It has NO integrity, except that you must have: Chili powder, Cumin and Tomatoes. You can change whatever else you like, and will get a tasty meal. I don’t add beans to my own, because my wife and children do not like them. (or maybe they don’t like ME… I haven’t figured it out yet)… Either way, it is important to rinse the beans before you put them into the mix. You can add more meat, or you can make it without meat at all. It is wonderfully flexible. After you have simmered the pot for a while, judge the consistency. If it is too runny, sprinkle a little corn flour into it to thicken it up. If it is too thick for your tastes, add tomato sauce until you like it.

I am all about easy!!! I get a packet of club house slow cooker chilli spice and follow the directions, add cooked ground beef, a can of diced tomatoes, a can of kidney beens, tomatoe sauce mix & cook for about 3-4 hours on high... add a little hot sauce to taste and done!!! I even use the slow cooker liner so I don't have to clean the slow cooker, just rinse.

Here is a good recipe for chili with suggestions for other things to ad to it http://www.easychilirecipes.net

A secret...

ground beef ground pork Italian sweet sausage cocktail wieners Bacon - rough chopped onion garlic shredded carrot habanero pepper jalapeño peppers bell peppers anaheim peppers serrano peppers cumin liquid smoke paprika beans as desired assorted tomato products (crushed, puree, paste) frozen corn dark chocolate brown sugar vinegar molasses Brown up the meats with the onion, garlic, and carrot. Carefully prepare the peppers (I've received chemical burns!) and throw in with the meat. Season with salt, black pepper, cumin, and liquid smoke. Dump in the beans (if from a can, rinse them off first) and corn. Add your tomato products, starting with the most condensed (paste) and working your way to the most liquid. Sweeten with brown sugar and molasses. Deepened with chocolate (a little goes a long way). Brighten with vinegar. Cover and simmer until the flavors have married. The quantities change every batch, as do the seasonings, so experiment.

My favorite is called White Chili and it is so good and so easy: Candie's White Chili 4 white chicken breasts or 2 cans chicken 2 cans white beans (Great Northern) 1 tsp. garlic 1 med. onion, chopped 1 can chicken broth 1 can (4 oz.) diced chili's 3/4 tsp. oregano 1/8 tsp. cayene pepper 1 tsp. cumin 1/8 tsp. cloves 1/2 cup whipping cream pint sour cream Saute first 4 ingredients in olive oil. Add rest of ingredients. Simmer. Serve with additional sour cream on top of each bowl as garnish. Really good chili, you'll never go back to red...

2 lbs ground beef 1 med onion, diced 2 cans Hunts Fire roasted tomoatoes 2 cans Mrs Grimes chili beans 1 can refried beans 1/2 tsp ancho chili powder 1/2 tsp chipotle chili powder 1 envelope taco seasoning 1 small can of chopped green chilies saute the onion lightly in a little EVOO (extra virgin olive oil). Add ground beef and brown until no longer pink. Strain off the fat. Add rest of the ingredients and simmer for about 30 minutes.

Enjoy. 1/2 medium onion 1 tsp chili powder 1 tsp cumin Salt and Pepper to taste 2 cloves minced garlic 1/4 chopped red pepper, 1/4 chopped yellow pepper 1 small can of pureed tomatoes 1/2 chopped zucchini 1/4 lbs ground turkey breast 1/4 cup canned red pinto beans Saute 1/2 medium size onion, chopped over medium/high heat in nonstick pan with nonstick spray Add tsp chili powder, 1 tsp cumin, salt and pepper Add 2 cloves minced garlic Add 1/4 chopped red pepper and 1/4 chopped yellow pepper (one color only is fine). When vegetables are soft, add 1 small can of pureed tomatoes (can says tomato sauce but basically the only ingredients are unseasoned pureed tomatoes). Add 1/2 zucchini chopped. When vegetables are cooked, add either 1/4 lb. ground turkey breast and 1/4 cup canned red pinto beans. Add salt and pepper to taste.

I have a whole website I built of just chili recipes and what I call chili soups. http://www.chili-everyway.com/ So I guess you can say I have many recipes for chili. It does depend what my family is in the mood for and the occasion. I really have not met a chili I don't like

Here is a good one from http://www.easychilirecipes.net It's the one we use. Ingredients 1 or 2 teaspoons shortening or vegetable oil 1-1/2 to 2 pounds of good quality lean ground beef or ground sirloin. 1 large white onion, chopped 3 heaping tablespoons good quality chili power. I like Gebhardt's brand. 1 tablespoon paprika 1 teaspoon garlic powder (NOT garlic salt) 1 teaspoon cumin (omit if you don't like cumin) salt and black pepper to taste 1 large can (about 25-32 oz) Ranch Style Beans 1 large can (about 25-32 oz) pinto beans 1 small can (about 15 oz) kidney beans (optional) Coat the bottom of a big pot (6 quarts or so) with oil or melted shortening. You don't need much, just enough to keep the meat from sticking. Now add the meat and let it cook for a few minutes over medium heat. Don't let it start to stick. When the meat is starting to cook and is breaking apart, add the chopped onion and stir it into the meat. Now add the powdered ingredients and stir them all in. Stir this a few times while it's cooking. When the meat is almost done, add the beans. Rinse the cans with a little water to get all of the sauce out of the cans. At this point your chili should be slightly watery. If it's not, add a little more water (or beer). Let this simmer for about 20 minutes or so, stirring occasionally. After about 20 minutes, taste it! If you think it needs more flavor, add more seasoning, like chili powder. The most common reason I've seen for having a flavorless batch of chili is not enough chili powder. So if it's bland at this point, add some more. DO NOT BE AFRAID! Let this cook for about an hour and a half, stirring and tasting occasionally.