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Recipe #1  
Prep Time: 30 minutes 
Refrigerate Time: overnight
Cook Time: 2 hours 

  • 1 lb. sirloin steak, cut in cubes
  • 1 lb. ground beef
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 - 28 oz. can diced tomatoes
  • 2 - 15 oz. cans hot chili beans
  • 1 - 23 oz. bottle spicy V-8 juice or 23 oz. spicy Bloody Mary mix
  • 1/4 cup butter
  • 1-1/2 tsp. ground cumin
  • 1-1/2 Tbs. GrillMeats.com Chile Spice
  • 1/2 Tbs. salt
  • 1 Tbs. pepper
  • Splash of liquid smoke (hickory)
  • Dash of Red Hot sauce (to taste)

1. Saute ground beef until thoroughly cooked. Place in Dutch oven or a large pot. In skillet, melt butter and add sirloin cubes and onion; saute. Add to ground beef. Saute peppers until just soft; add to pot. Add tomatoes, beans, V-8 juice and stir in spices and flavorings.

2. Cook over medium-low heat and simmer for 2 hours before refrigerating overnight. Reheat and serve. If desired, skim off fat when cold before reheating.

TIPS:

Add chopped celery in the last 20 minutes of reheat to provide some crunch!

TIPS: Add chopped celery in the last 20 minutes of reheat to provide some crunch! This recipe can be easily doubled to fill an 18 quart Nesco.

Recipe #2  

Prep Time: 20 minutes 
Cook Time: 1 hours  

  • 1 lb. Mock Tender, cut in little pieces (I mean diced) If you have a home grinder, put the meat in in chunks, like stew, through the Course Chopper Plate, along with the Onion, Red and Green Pepper, and Whole Garlic. (Everything must be chopped as small as possible, if you don't have a grinder.)
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 jar of minced garlic
  • 1 - 16 oz. can diced tomatoes
  • 1 - 16 oz. can of Red Kidney Beans (drained)
  • 1 - 16 oz. can of  Pinto Beans (drained)
  • 2 - 16 oz. cans of Tomatoes (any style, Not drained)
  • 2 - Teaspoons of Chile Spice
  • 1/2 - Tablespoon Kosher salt or Sea Salt.
  • 1 - Teaspoon White Pepper
  • 1/2 - Tablespoon of Crushed Basil, may be added into the Grinder Mix, from the beginning of recipe.
  • Have Tabasco Sauce on the Serving Table 

In a large kettle cook the Grinder Mix, (Located on top of Recipe) until meat is brown. Drain fat out. Stir in Tomatoes, Beans, and all seasoning not added as of now. I try and not over spice the Chile, I let the guest add in Tabasco Sauce and GrillMeats Chile Spice from the table when serving. 

Simmer 1 Hour. Then Serve with Shredded Sharp Grated Cheese, Oyster Crackers, Tabasco Sauce and GrillMeats Chile Spice.

Recipe #3  

Awesomely Good Cheap Chili

 

            Like me chili is cheap.  You can go all out and spend as much money making chili as you want but I’m here to tell you that is not necessary. You can make a great big pot of the stuff that will last for days for just a few dollars.  The basic ingredients; beans and hamburger are generally not going to break the bank.  Plus, if you use my easy to follow award winning (that’s right, first prize at our church’s annual chili cook off of 2001) recipe you too can save even more money and maybe even wow your friends.  Of course if you start winning the chili cook off contest every year you soon will find out who your friends really are.

 

The secret to saving money making chili is spending as little as possible for the most expensive ingredient.  Nice ground beef for chili can set you back some.  You have several choices.  You can purchase hamburger already to go, paying top dollar, or wait for a boneless chuck roast sale and ask the butcher to grind a roast or two for you.  Chuck roasts make outstanding hamburger and this will cut your costs-maybe in half.

            Another money-saving alternative is ground turkey.  The frozen rolls in the meat section of the freezer are the way to go.  The frozen rolls are of good quality minus the frilly and fancy packaging and the big name of the fresh stuff.  I have actually made chili from time to time with ground turkey with pretty good results.

            My favorite money-saving alternative for making my award winning chili is ground pork butts.  Pork butts can be found on sale all the time dirt cheap.  They make great tasting “hamburger”.  They have just the right fat content, perfect for chili.  Next time you see pork butts on sale at that rock bottom down and dirty price, scarf up a bunch of them and ask the butcher to grind them for you and fill up the freezer.  Ground pork butts make great hamburger and can be used in just about any application that ground beef is used in.  Experiment and save some money. 

            Also don’t use canned beans.  They just aren’t as good and it’s much cheaper to get some nice new dry beans.  The chili powder can be expensive too so just go down to your local huge warehouse type supermarket and get it in the bulk for a whole lot less than what you’d pay for a fancy little shaker container.

            Now just follow my cheap and easy, award winning chili recipe and be the envy of all your friends. 

 

 

John’s Awesome Way Good Cheap Chili

 

  • 2 lbs ground pork butts
  • 2 lbs dried (new-this years) pinto beans
  • 2 medium onions, chopped

  • 1 large green bell pepper chopped

  • ½ cup pickled Jalapeno peppers chopped

  • ¼ cup flour (or so)

  • 4 heaping tablespoons chili powder or so, to taste (I actually end up using

  • 2 tablespoons sugar or so to taste (the sugar is used to mellow the flavor not make it sweet so go easy)

  • 2 tablespoons sugar or so to taste (the sugar is used to mellow the flavor not make it sweet so go easy)

  • 4 to 5 small cans of tomato sauce

  • 1-2 large cloves of fresh garlic

  • 1 teaspoon or so chopped red hot chili peppers (optional)

  • 1 teaspoon or so chopped red hot chili peppers (optional)

    salt to taste

A few hours before dinner put new pinto beans on to boil.  Use just enough water to cook the beans.  Do not make soup!  If your beans are fresh, meaning less than a year old, they will get nice and tender in a few hours.  If they are not new beans, they may never get tender.  Brown the ground pork with onions, garlic and peppers.  Once meat is cooked mix flour in thoroughly.  Add tomato sauce and chili powder and simmer a few minutes.  Mix meat mixture in with cooked beans and water, add remaining ingredients, bring to boil and simmer for a while.  Make adjustments on seasonings to suit your taste.  For thicker chili, tomato puree or a little tomato paste can be used with or in place of tomato sauce.  You can see that this recipe is not an exact science.  Just trust yourself and may the force be with you.

 

Copyright © by John Smith author of Confessions of a Butcher. 

 Available from www.Arkessentials.com.

 

Recipe #4 

Rick's Chili

  • cooking time:  2 and 15 Minutes

  •   ten cups of diced tomatos
  • two cups of diced small green bell peppers
  • two cups of diced small sweet onions
  • three pound roast diced into small pieces
  • two cups of sliced mushrooms
  • two cups of water
  • one half teaspoon of garlic powder
  • three table spoons of chili powder
  • two table spoons of paprika
  • one fourth teaspoon of red pepper
  • two beef bullion cubes
  • three pats of  butter
  • one half teaspoon of cumin
  • one half of soy sauce
  • one half cup of honey
  • Two ten ounce cans of dark red kidney beans
     

Put all the ingredients in a large stock pot and bring to a boil  then turn down to a simmer for two hours . Then turn off and set five minutes then serve

Recipe #5  

LeROYCE WARD's Chili

  • cooking time:  1 Hour and 20 Minutes

  •  2-POUNDS GROUND BEEF
  • 1-PKG CHILI BREAK
  • 2-CANS DICED TOMATOES
  • 2-CANS TOMATO SAUCE
  • 1-SMALL JAR DICE GARLIC
  • 1-GREEN PEPPER
  • 1-ONION
  • 1-CAN KIDNEY BEANS
  • IN SKILLET PUT HALF CUP OF OIL AND SAUTÉ CUT UP GREEN PEPPER AND DICED GARLIC AND GREEN PEPPER ONCE GARLIC BROWN AND GROUND BEEF UNTIL DONE.
     
  • IN POT AND 1-2 CUP OF WATER AND CUT CHILI BREAK UNTIL SMOOTH TURN OFF AND LET STAND.
     
  • ADD TO POT SAUTÉED GROUND BEEF AND MIXTURE AND DICED TOMATOES, KIDNEY BEANS, TOMATO SAUCE AND LET COOK

Recipe #6

Super Bowl Chili

 

  • cooking time:  2 to 3 hours

  • 3 LBS ground beef for chili (coarsely ground)

  •  1 large onion – diced

  • ½ cup celery - diced

  • 1 (8 ounce) can tomato paste

  • 2 (15.5 ounce) cans kidney beans - rinsed and drained

  • 3 tablespoons Worcestershire sauce

  • 1 (12 ounce) can beer

  • 3 large cloves garlic – minced

  • 3 cups beef broth

  • 2 bay leaves

  • ½ - 1 teaspoon ground cumin

  • 1 teaspoon oregano

  • 2 teaspoons basil

  • 1 teaspoon salt

  • 1 teaspoon coarsely ground pepper

  • 1 ½ teaspoons browning sauce (optional)

  • 2 teaspoons Ancho chili pepper powder

  • 2 teaspoons Chipotle chili pepper powder

  • Corn starch

  • Crumble beef into an 8 quart pot over medium heat, cook, stirring to break it up; add onion and celery and continue to brown meat.  After browning add tomato paste and mix in well.  Stir in Worcestershire sauce, beer, garlic, beef broth, bay leaves, cumin, oregano, basil, salt, pepper, browning sauce, chili pepper and kidney beans.

  • Bring to a boil; reduce heat and simmer uncovered, stirring occasionally for 2 to 3 hours.

  • Skim fat and discard bay leaves.  Bring back to a boil and add corn starch/water until desired thickness

  • Serve in bowls and serve with shredded cheddar cheese, sour cream and green onions.

 

 

 

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