Recipe #1

Chili Recipe
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 Chille 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

Quick GrillMeats.com Chili, for the Single Guy.

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, undrained)
• 2 - Teaspoons of GrillMeats.com Chille 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

Recipe #4     

Rick's Chili

• cooking time:  2 and 15 Minutes

• ten cups of diced tomatoes
• 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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Handling Meat

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