Category: chili

walt disney’s chili and beans

Walt Disney’s Chili and Beans

2 pounds dry pink (pinto) beans
2 onions, sliced
1/4 cup vegetable oil
2 cloves garlic, diced
1 cup chopped celery
2 pounds coarsely ground lean beef
1 teaspoon chili powder, or to taste
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 (28 ounce) can solid-pack tomatoes
Salt, to taste
Optional seasonings for a more
    spicy chili: 1/8 teaspoon each coriander, turmeric, chile
    seeds, fennel, cloves, cinnamon, dry ginger or
    1 small yellow Mexican chile pepper

Wash and sort beans and soak overnight in cold water.

Next morning, drain; add water to cover, 2 inches over beans. Add sliced onions and simmer, covered, until tender, about 2 hours.

Meanwhile, heat oil in large saucepot and lightly brown garlic, celery and beef, stirring. Add chili powder, paprika and thyme. Break up tomatoes with a spoon and mix with meat mixture. Cover and simmer 1 hour.

When beans are tender, combine with meat, stirring gently. Taste and add salt, as needed. Simmer 30 minutes longer.

robert redford’s lamb chili with black beans

Robert Redford’s Lamb Chili with Black Beans

3 large tomatoes
1/2 cup vegetable oil, divided
6 cloves garlic
1/2 medium red onion, diced
1 1/2 pounds well-trimmed lamb stew meat,
    cut into 1- to 1 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon ground coriander
4 cups chicken broth
1 (16 ounce) can crushed tomatoes
1 tablespoon catsup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup canned black beans, drained
Pinch dried mint
Salt and freshly ground pepper
3 tablespoons chopped onion
3 tablespoons chopped green onions
3 tablespoons sour cream
1/2 cup toasted pine nuts*

Blacken the tomatoes in 1/4 cup oil in a very hot cast iron skillet, or coat the tomatoes with oil and place them under the broiler about 4 inches away from the heat, turning them with tongs, until charred all over. (You can also char them without the oil by spearing them on the end of a fork and holding them over an open-flame gas burner.)

Heat the remaining 1/4 cup oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander and cook, stirring, for 5 minutes. Add the blackened tomatoes, stock or broth, crushed tomatoes, ketchup, tomato paste and Worcestershire sauce. Turn the heat to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, and salt and pepper to taste. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes.

Serve the chili in large bowls garnished with the chopped onion, green onions and sour cream. Pass the pine nuts separately.

* To toast pine nuts, spread on baking sheet and bake in a preheated 350 degree F oven for 3 to 5 minutes. Check after 3 minutes. They go from browned to burned in a matter of seconds.

president reagan’s favorite homemade chili

President Reagan’s Favorite Homemade Chili

Source: As prepared by White House Executive Chef Henry Haller

1/2 cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coarsely ground beef
2 tablespoons chili powder
2 cups red wine (optional)
1 tablespoon salt
1 tablespoon beef base
4 cups canned whole tomatoes, chopped
1 bay leaf
1 tablespoon granulated sugar
4 to 6 cups cooked pinto beans

Using a 1 1/2-gallon heavy pot, melt bacon drippings. When hot, saut

kenny rogers’ fire and ice chili

Kenny Rogers’ Fire and Ice Chili

Source: Midwest Living Magazine

Singer Kenny Rogers, who’s building a new home near Branson, cooks up a pot of his chili flavored with pineapple chunks to share with family and friends. "It’s a favorite of mine," he says, "and, believe me, it’s meant to warm a southern boy’s heart and soul!"

1 (20 ounce) can pineapple chunks in syrup
2 pounds lean boneless pork roast cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion chopped (1/2 cup)
1 clove garlic minced
1 (8 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chile peppers, drained
1 green pepper chopped (3/4 cup)
1 medium yellow onion chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 to 3 tablespoons seeded and finely chopped jalape

john tower’s texas Chili

John Tower’s Texas Chili

Several years ago, then senator John Tower of Texas stood up on the floor of the United States Senate and flatly declared that Texans make the best chili without question, whereupon Senator Barry Goldwater of Arizona sprang to his feet and declared among other things that "Texans don’t know chili from cow chips!" With the honor of the two great states challenged, a chili war ensued. Here is Senator Tower’s recipe.

3 pounds coarsely ground flank steak
1 (15 ounce) can tomato sauce
1 cup water
1 teaspoon Tabasco sauce
3 heaping tablespoons ground chili powder
1 heaping tablespoon Mexican oregano
1 heaping tablespoon cumin
2 onions, chopped
Fresh garlic cloves to taste
1 teaspoon salt
1 teaspoon cayenne
1 teaspoon paprika
12 red peppers
4-5 dried chile pods (like chile ancho or Colorado)
2 heaping tablespoons flour

Sear meat until gray. Add tomato sauce and water, stirring until well blended. Add Tabasco sauce, chili powder, oregano, cumin, onions, garlic, salt, cayenne, paprika, red peppers and chile pods. Simmer one hour and fifteen minutes over mesquite wood (if possible).

Add thickening of flour mixed with water. Simmer another 30 minutes, stirring often.

governor edgar’s low fat chili

Governor Edgar’s Low Fat Chili

Source: Governor Jim Edgar – Illinois

1/2 pound ground lean buffalo or sirloin
1 cup chopped onions
1/2 cup chopped green peppers (optional)
1 (8 ounce) can low-salt tomato sauce
14 1/2 ounces very low sodium beef broth (canned or dry substitute)
1 (6 ounce) can low-salt tomato paste
2 teaspoons chili powder
1/2 teaspoon cumin
Brown sugar, to taste (optional)
2 (15 1/2 ounce) cans dark red kidney beans, undrained

Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft. Strain all and run under hot water until beef loses oily feel when touched. Add remaining ingredients and bring to a boil. Reduce heat and simmer. Adjust seasonings to taste.

*Approximate composition per serving: 105 calories 3g fat 0mg cholesterol 51mg sodium

Recipe approved by a cardiovascular dietician.

johnny cash’s old iron pot family style chili

Johnny Cash’s "Old Iron Pot" Family Style Chili

5 pounds sirloin steak
3 packages McCormick, Lawry’s, Schilling or
    any good chili seasoning mix
Mexene chili powder
Spice Island’s chili con carne seasoning
Cumin
2 tablespoons granulated sugar
Thyme
Sage leaves
Chopped raw onions
Chopped chile peppers
3 or 4 cans red kidney beans
3 or 4 cans whole tomatoes
1 can tomato paste
Garlic and onion powder
Salt to taste

Chop steak and cook until medium with a little shortening. Add packages of seasoning mix and cook 5 minutes. Add beans, tomatoes, spices, onions, sugar and chili powder or a cup con carne mix. Taste. If too hot for children or ladies, add 1 or 2 cans of tomatoes. Add tomato paste. If it gets too thick, add water. Simmer over low heat for 20 minutes.

Serve with soda crackers or oyster crackers.

Yields 36 servings.

al roker’s spectacular chili

Al Roker’s Spectacular Chili

2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Garnishes
Chopped scallions
Sour cream
Shredded Cheddar cheese

Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!