sign in sign up
<<
Home , Chili pepper

20-21 Chili Recipe Book

LINCOLN PREPARATORY ACADEMY Lincoln Prep Chili Cookbook

Submit! Read! Enjoy! We were not able to host our Sit down, cuddle up, and find a Cook and enjoy! We hope you cook-off as usual, so instead we recipe that looks delicious to find a recipe you love and can put the call out for your favorite you! All the ingredients and enjoy a family dinner with it! chili recipes, and you came instructions are listed for every through! recipe. Chili, Mr. Ashton

Ingredients Instructions

• 1 1/2 pounds ground beef • Place beef in a large deep skillet over medium • 1 sweet , peeled and chopped high heat and cook until browned, breaking it up • 4 , peeled and minced with a wooden spoon. Scoop it out and set • 2 tablespoons aside. • 1 tablespoon dried • Add onion and garlic and cook until onion starts • 2 cups chicken broth to soften, about 5 minutes. Add tomato paste, • 2 teaspoons oregano, cumin, broth, , brown • 2 teaspoons chili powder , vinegar, and cinnamon, stir it all up • 2 tablespoons brown sugar and bring it to a simmer. • 2 tablespoons cider vinegar • Add the beef and let it all simmer over low heat • 1 teaspoon sea salt for about 30 minutes until liquid is reduced. • 1 tablespoon cinnamon • 1 cup shredded cheddar cheese • Divide among bowls, with cheese and • 2 , chopped scallions and sour cream and serve! • ½ cup sour cream Cincinnati Chili, Ms. Walters (pt. 1 of 2)

Ingredients Instructions

• 5 cups water • Add the 5 cups of water in a large pot • 6 oz can of Tomato paste • Add the tomato paste and and heat over • 1/2 oz baking chocolate (unsweetened) medium heat stirring to combine for about 3 • 1/4 cup chili powder minutes • Add chili powder, cinnamon, , cumin, • 1 tsp cinnamon , cloves, red pepper flakes, , • 1 tsp garlic powder salt, sugar and vinegar • 1 tsp cumin • Next, crumble the raw ground beef into the pot • 1/4 tsp allspice with your fingers, then use a potato masher, whisk • 1/4 tsp ground cloves or fork to break up the meat into very fine pieces • 1/4 tsp red pepper flakes (or less, depending • Turn heat to high to bring to a boil on your desired heat level) • Once boiling, turn the heat down to med-low • 1/8 tsp black pepper • Cook, uncovered, for 1 to 1 1/2 hours, at a low boil, stirring occasionally until has thickened quite • 3/4 tsp salt a bit • 1/2 tsp sugar • Serve over thin spaghetti or a hot dog with • 2 Tbsp apple cider vinegar • 1 1/4 lb lean ground beef Cincinnati Chili, Ms. Walters (pt. 2 of 2)

Cincinnati Chili Ways Cincinnati Chili Coneys

• 2-way = spaghetti and chili • Bun, hot dog, chili

• 3-way = spaghetti, chili, cheese (My • Bun, hot dog, chili, cheese fav) • Bun, hot dog, chili, OR • 4-way = spaghetti, chili, OR onion, cheese beans, cheese • Bun, hot dog, chili, mustard AND • 5-way = spaghetti, chili, onion AND onion, cheese (My other fav) beans, cheese McGinty’s Chili, The McGinty Family

Ingredients Instructions

• 1 ½ pounds ground beef • Cook the ground beef in olive oil with onion, • 1 tbsp olive oil garlic, salt and pepper until browned well in a • 2 medium onions, chopped large pot. Break up meat with spatula as you • 4 cloves garlic, minced cook. Drain off the . Add bell peppers, chili • ¾ tsp salt powder, garlic powder, , and hot • 1 tsp ground black pepper pepper sauce. Continue to cook on low heat • ½ cup chopped green for three minutes while stirring. After three • ½ cup chopped red bell pepper minutes, add the remaining ingredients and • 5 tbsp chili powder gently bring to a boil. Allow to simmer for 15 • 3 teaspoons garlic powder minutes then turn off heat and allow to cool. • 1 tsp hot pepper sauce Reheat when ready to eat. Serve with grated • 1 16 oz cans of red kidney beans cheese and chopped onions. (drained) • This chili recipe is better when you cook it the • 1 15 oz can /35 oz Ragu day before and let it refrigerate overnight! • 6 oz beer (1/2 can) • 2 tbsp ground cumin • 1 table Worcestershire sauce Ellen’s Vegan Quinoa Chili, Mr. Poudrier

Ingredients Instructions

• 4.5 cups vegetable broth • Add the broth, quinoa, black beans, and • 1 cup uncooked quinoa/lentil blend tomatoes to the slow cooker. Stir to combine • 2 cans 15oz black beans • Next, add the peppers, carrot, onion, • 1 can 28oz diced tomatoes garlic, and stir • ½ cup chopped red pepper • Add the rest of the and stir to • ½ cup chopped green pepper combine • Set crock-pot to high for 2/5-3 hours or • 1 chopped carrot on low for 5-6 hours • 1 diced onion • (Makes 10-13 servings) Top with half an • 4 cloves garlic avocado, thinly sliced or cubed • 1 chili pepper/hot pepper • 4 tsp chili powder • 2 tsp • 2 tsp salt • 2 tsp ground pepper • 2 tsp cumin • 2 tsp oregano Korean Chili, Ms. Yu

Ingredients Instructions

• 2-3 pounds of cubed sirloin or other • Soak beans for 24 hours before using. Boil lean steak beans in saucepan with eight cups of water for 20 minutes to soften • 2 cups of red kidney beans • Cut beef into cubes and marinade in the • ¼ cup of Korean red pepper paste bulgogi sauce for four hours • ½ onion – diced • Remove from marinade and brown in saucepan under medium heat with • 1 tbsp of minced garlic oil until brown outside • 1 bottle of Korean bulgogi • Combine all ingredients into large chili pot sauce/marinade • Simmer on low heat for 4+ hours • 2 tbsp of sesame seed oil • Remove from heat, serve warm or hot • ¼ cup of red pepper oil • 1 can tomato paste • 16oz of diced tomatoes Vegetarian Chili, The Ulano Family

Ingredients Instructions

• 1 tablespoon olive oil • 2 cups diced onion • In a large saucepan add olive oil over medium heat • 2 tablespoons chili powder • Add onions and chili powder and sauté until the • 1 tablespoon minced garlic onions are translucent • ½ cup diced red bell pepper • ½ cup diced yellow bell pepper • Add garlic and sauté briefly, about 30 seconds • 1 teaspoon ground cumin • Add and bell peppers and continue to sauté • 2 ½ teaspoons ground until peppers are tender • 1 teaspoon ground oregano • ½ teaspoon ground • Add tomato sauce, tomatoes, , blackstrap • 3 cups tomato sauce molasses, pepper, cilantro, and mix • 4 ½ cups diced canned tomatoes thoroughly • 4 ounces crumbled tempeh • 1 tablespoon blackstrap molasses (optional, high in • Add vegetable stock and let simmer for one hour Bs and calcium) • Add beans and cook for another 45 minutes • 1 chipotle pepper, crushed (optional) • 2 teaspoons chopped cilantro • (makes about 4-6 servings, apx. 180 calories) • 2 ½ cups vegetable stock • ½ cup cooked adzuki beans • ½ cup cooked anasazi or chili beans • ½ cup cooked kidney beans What the Doctor Ordered Chili, Dr. Wenz

Ingredients Instructions

• 1 lb ground beef • Brown the ground beef with the chopped • 2 (8 oz) cans stew tomatoes onions • 2 (16 oz) cans dark red kidney beans • 2 table spoons hot Mexican chili powder • Blend the stewed tomatoes in a blender • 2 garlic cloves • 1 Tablespoon Worchester sauce • Add the blended stewed tomatoes to the • 1 whole onion chopped ground beef • 1 can of green chilis • 3 Jalapeños • Rinse cans of beans and add them to the • Toppings ground beef • Shredded cheese • • Plain non-fat green Add the rest of ingredients to the ground beef • • To serve sprinkle cheese on top and plain non-fat Greek yogurt and chives Winter White Chili, The Ashbaugh Family

Ingredients Instructions

• 1 lb raw diced chicken • In a large saucepan brown chicken, onion, and • 1 medium onion, chopped • 1 cup celery, chopped • Stir in cumin, garlic, and chili powder • 1 tsp ground cumin • 2 tsp chili powder • Add remaining ingredients • 1 16oz can white beans drained • Bring to a boil, cover, and simmer for 15-20 • 1 14oz can corn, drained minutes until heated through and flavors are • 1 14.5oz can chicken broth blended • 1 4oz can diced green chilis • (makes six servings) • Fresh pressed garlic • Chef’s note: I make a double batch, place it in • Fresh pepper a crockpot for a couple of hours on low heat to freeze the leftovers to enjoy again! Green Chili Stew, The Mitchell Family

Ingredients Instructions

• 1 tbsp of canola or vegetable oil • Warm the oil in a Dutch oven or large heavy saucepan over • 2lbs pork shoulder or lamb shoulder, cut in ¾- medium-high heat. Sear and brown the meat in two inch cubes batches. Reserve the first batch of seared meat on a plate. When the second batch of meat has browned, stir in the • 1 medium onion, diced onion and garlic and cook for several minutes, until the • 3 garlic cloves, minced onions become translucent. • 5 cups water, or more as needed • Scrape the plated meat and juices back into the pan. Pour in 5 cups of water, which should be enough to cover the • 1 ½ - 1 ¾ pounds russet potatoes, unpeeled, meat, and scape the mixture up from the bottom to loosen diced in ¾- to 1-inch chunks any browned bits. Reduce the heat to a simmer and cook • 2 cups chopped roasted mild-to-medium New uncovered for 45 minutes. Mexican green , fresh or thawed frozen • Stir in the potatoes, chili, tomato, , and salt, and add more water if needed to keep the meat and potatoes • 1 medium tomato, chopped covered. Continue for another 45 minutes to 1 • 1 tsp garlic salt hour, until the meat is quite tender, the vegetables are soft, • 1 tsp salt, or more to and the flavors have blended. Add more salt in the last few minutes of cooking if you think the stew needs it. • Ladle into bowls and serve hot • The Mitchell family uses this recipe, originally from The Rancho De Chimayo Cookbook Andersons Chili, Mr. Anderson

Ingredients Instructions

• 1 lb beef • In pan, sauté chopped onion until translucent • Half a bar 80% Dark Chocolate • Add beef and cook till brown; Remove from heat • In crock pot, add remaining ingredients • 1 cup sugar • Beans and beef can be changed independently of each • 2 tbsp other as desired. For beans, depending on desired level of salt, you can rinse them (less salt) or not (more salt) • 1 tbsp Salt as desired. • 1 tbsp Pepper • Add • Add enough water to cover everything (or chicken, • 2 tbsp Chili Powder beef, or vegetable stock as desired) • 2 tbsp Cumin • Cook on high for an hour • Taste! At this point, try the chili; use the table at the • 1 onion chopped end of this book to find out what to do to fix the taste • 2 cans stewed tomatoes • Follow this for 3-4 hours. At this point you can either put the crock pot on warm and let it sit overnight or • 2 cans beans (any type, usually black) remove it and place it in the fridge overnight. 32 oz if using dried beans Honey Bourbon Southern Chili, The Schauermann Family

Ingredients Instructions

• 1 ½ lbs stew meat cut into good sized pieces • In a large pot place the tomato sauce and can of diced • 2 tbsp olive oil tomatoes, chili powder, cumin, garlic, and American Honey; • 1 medium whit onion chopped (and more for heat to a strong simmer • Brown the stew meat in fry pan juices, and measure back garnish) approximately four tbsp of the meat juices • 2/3 green pepper diced • Raise the heat to mid-high and add minced onions to sauté • 2 cloves garlic minced • Add the sauteed onions to the pot, stir, add green pepper, • cilantro, and then browned stew meat 2 14.5oz cans tomato sauce • Bring to a boil and then back off heat to a simmer for 20 • 14.5oz can diced, stewed tomatoes minutes, stirring occasionally • 14.5oz water (use can from above) • Place beans in a strainer and rinse them in sink to remove • 15oz can red kidney beans the canning juices; place in pot and cook until beans are tender (about 20 minutes) • 15oz can white kidney beans (cannellini) • In three small sauce type cups, place grated cheese, • 1 ½ tbsp chili powder onions, and cilantro for guests to use as garnish • ¼ tsp ground cumin • ¼ cup Wild American Honey • The Schauermann family uses this recipe, • ¼ cup chopped fresh cilantro (and more for originally from “Easy Recipe’s & Stuff” garnish) • ½ cup grated cheese Mitchell Family Chili, Dr. Mitchell

Ingredients Instructions

• 1lb lean ground beef • 1 small yellow onion • Brown the ground beef in a fry pan and add the • 2 cloves of garlic, nicely minced onions and garlic to the meat as it browns • 1 green pepper chopped • Add the green pepper to the cooking mix • 1 can 15oz petite cut or crushed tomatoes • Now add the crushed tomatoes, kidney beans, and • 1 cup tomato juice chili powder • 1 can 15oz kidney beans, drained of liquid • Tomato juice will give you the desired thickness of • 2 or more tablespoons of chili powder the chili • Salt to taste (salt already in above tomatoes) • Cook gently to blend flavors. This is on top of the • Fun Garnishes: stove where you can stir as needed • Green onions, chopped • Ready to eat in about 15 minutes as you lay out • Mexican mix shredded cheese optional choice toppings • Sour cream • Rice (some will want a little in the bowl before you • Guacamole add the chili on top) • Lots of Fritos of course • This recipe may be doubled. Add tomato juice to desired chili thickness Very Easy Southern Ham Hock Chili, The Schauermann Family

Ingredients Instructions

• One 1lb, 11oz package pinto beans, soaked • Add the soaked beans, chicken stock, water, overnight onion, ham hocks, and bay leaves (if using) to • 1-quart chicken stock a large stock pot or slow cooker • 1-quart quarter • Bring to a boil, reduce to a simmer, cover with • 1 onion, halved or chopped lid, and cook, stirring occasionally until the • 2 halves smoked ham hock (about 3/4lb beans are nice and tender (about 1 ½ hours) total) • Season with pepper, garlic powder, and salt • 2 bay leaves (optional) • 1 tsp black pepper, plus more to taste • The Schauermann family uses this recipe, • 1 tsp garlic powder, plus more to paste originally from “The Hungry Hutch” • Salt to taste Coconut Chicken Chili, Ms. Harris

Ingredients Instructions

• 2 large onions, diced or in strips • Sauté onions in oil/butter over medium heat • 2 cans coconut cream until soft, about five minutes • 1 whole fryer chicken, boiled and de- boned • Add and sauté about three • Save about a cup of broth for the curry minutes • You can use thighs or breasts, cut into • Add both cans of coconut cream, chicken chunks • broth, adding slowly until you reach desired 3-4 tbsp curry powder consistency (about 2-3 ladles); salt and • 2 tbsp olive oil pepper to taste • 2 tbsp coconut oil or butter • Salt and pepper to taste • Add chicken and simmer on low for about 20 • Optional: chopped green onion and/or minutes red bell pepper • • Cooked Basmati rice Serve over Basmati rice Southwest White Chili, The Watkins Family

Ingredients Instructions

• 1 tbsp olive oil • Heat oil in a 2-3 quart saucepan over • 1lb boneless, skinless chicken medium/high heat breast, cut into cubes • Add chicken and cook 4-5 minutes, stirring • ¼ cup chopped onion often • 1 cup chicken broth • Remove chicken with a slotted spoon, cover • 1 can (4oz) chopped green chilis and keep warm • 1 can (190z) white kidney beans • Add onion to saucepan and cook two minutes; stir in broth, green chilis, and (cannellini), undrained spices • 1 tsp California style garlic powder • Simmer 30 minutes • 1 tsp ground cumin • Stir in cooked chicken and beans; simmer • ½ tsp oregano leaves 10 minutes • ½ tsp cilantro leaves • Garnish with cheese and • ¼ tsp ground red pepper onions if desired Tidewater Chili, Dr. Mitchell

Ingredients Instructions

• 4 large onions, chopped • 4 cloves garlic, minced • Sauté the onion and garlic in the peanut oil • 1/3 cup peanut oil over medium heat • 3 cans (28 ounces each) Italian plum tomatoes • Stir in the tomatoes, tomato puree, and herbs • 2 cans (29 ounces each) tomato puree • 2 teaspoons oregano and spices and simmer while cooking the • 2 tablespoons flakes meats • 1 tablespoon salt • Cut the sausage into 1/2-inch pieces and • 1 1/2 tablespoons basil brown; drain and add to the mixture • 1/3 cup chili powder • Brown the chuck in small batches; drain and • 2 tablespoons cumin add to the mixture • 2 pounds Surry County, Virginia, smoked sausage or Italian smoked sausage • Simmer for 1 hour; add the beans • 5 pounds lean chuck • 4 cans (15 ounces each) red kidney beans, • This is one of Dr. Mitchell’s favorite recipes drained from Williamsburg, VA Keto, Low-Carb Chili, Ms. Gard

Ingredients Instructions

• 2 1/2 lb ground beef • ½ large onion, chopped • In a skillet over medium-high heat, cook the • 8 cloves garlic, minced chopped onion for 5-7 minutes, until • 2 15oz cans diced tomatoes (with liquid) translucent (or increase time to 20 minutes if • 1 6oz can tomato paste you like them caramelized) • 1 4oz can green chilis (with liquid) • Add garlic and cook for a minute or less, until • 2 tbsp Worcestershire sauce fragrant • ¼ cup chili powder • Add the ground beef; cook for 8-10 minutes, • 1 tbsp dried oregano breaking apart with spatula until browned • 2 tsp sea salt • Transfer the ground beef mixture into a slow • 1 tsp black pepper cooker; add remaining ingredients, except bay • 1 medium (optional) leaf, and stir until combined • • Place bay leaf in middle if using (you will remove This is a chunky chili recipe, if you’d prefer it before serving) thinner, add a little water or broth to thin it • Cook for 6-8 hours on low or 3-4 hours on out as desired high Con Carne Chili, Mr. Thurau

Ingredients Instructions

• 1 large onion, chopped • 2 garlic cloves, finely chopped • Sweat the onion, garlic, red chili, and thyme in 2 • 1 red chili, deseeded for less tbsp olive oil in a large saucepan • 2 sprigs thyme; leaves picked and roughly • At the same time, brown the mine in a separate chopped pan over moderate heat in a little oil • Olive oil • Add the dried spices to the onion mixture and • 500 grams beef mince cook until they release their aroma; stir in the • 1 tsp ground cumin beef and mix well • 2 tsp sweet • Add fresh and tinned tomatoes and leave to • 1 tsp dried oregano cook down for about five minutes • 3 tomatoes, roughly chopped • Pour in the stock and stir in tomato puree to • 2 tbsp tomato puree taste; drop the cinnamon and bay leaf in then • 200 ml chicken or beef stock bring to a boil and leave to simmer • 3 tbsp tomato puree • Once the sauce is beginning to thicken, add • 1 stick cinnamon kidney beans and cook another 5-10 minutes • 1 bay leaf • 400 g kidney beans, drained and rinsed • The Thurau family uses this recipe, originally • Salt and pepper to taste from Gordan Ramsay Variation Chili, Ms. Brimacombe

Ingredients Instructions

• 1lb ground beef • 6 slices • Fry bacon till crisp and crumble • 1 onion, chopped • 1 green pepper • Brown ground beef and onion • 1 garlic • Combine bacon, ground beef, • 2 tbsp molasses • 2 tbsp brown sugar onion, and remaining ingredients • 1 tsp dry mustard in a large casserole • 1/3 cup vinegar • 1 19oz can tomatoes • Bake 2-2.5 hours at 300 degrees • 1 can kidney beans • 1 can lima beans, drained • 1 can pork and beans • 1 tsp Worcestershire sauce • Salt, pepper, and tabasco to taste Vegetarian Chili, Sra. Valente (pt. 1 of 2)

Ingredients Ingredients

• 2 tbsp EVOO • 1 15oz can pinto beans, rinsed and drained • 1 medium red onion, chopped • 1 bay leaf • 2 tbsp chopped fresh cilantro (more for • 1 large red bell pepper, chopped garnish if desired) • 2 medium carrots, chopped • 1-2 tsp sherry vinegar or red wine vinegar or • 2 ribs celery, chopped juice, to taste • ½ tsp salt, divided • Garnishes: • 4 cloves garlic, pressed or minced • Chopped cilantro • 2 tbsp chili powder • Sliced avocado • 2 tsp ground cumin • Tortilla chips • Sour cream • 1 ½ tsp smoked paprika • Grated cheese • 1 tsp dried oregano • 28oz can diced tomatoes, with juices • Sra. Valente uses this recipe, originally from • 2 15oz cans black beans, rinsed and drained Cookie and Kate Vegetarian Chili, Sra. Valente (pt. 2 of 2)

Instructions

• In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender, and the onion is translucent, about 7 to 10 minutes. • Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute. • Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. • Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or you can blend the chili briefly with an immersion blender or mash the chili with a potato masher until it reaches a thicker, more chili- like consistency.) • Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage. Need more? CHECK OUT THE NEXT PAGES FOR SIDES, SEASONINGS, AND A TASTE TABLE! Cornbread, Ms. Lizarraga

Ingredients o 1 can cream of corn o 1 cup frozen corn kernels (sauté, optional) o 2 cups Bisquick o ¼ cup milk o 1 cup melted butter o 1 cup sugar o 2 eggs o 2 cups shredded cheese o 1 cup roasted green pepper ( or Anaheim), chopped

Instructions o In a large bowl, mix eggs, Bisquick, milk, butter, sugar, and cream of corn o Add 1 ½ cup cheese, sautéed corn, and half of the green pepper; keep stirring to incorporate into the mix o Pour the mixture into a greased 9x13 baking pan o Spread the rest of the cheese and roasted pepper on top of the batter o Bake at 350 degrees for 45-50 minutes until golden brown Backyard Garden Chili Powder, Dr. Mitchell

Ingredients o 1 tsp dried oregano o 1 tsp ground dried cayenne peppers o 1 tsp ground dried poblano peppers o 1 tsp ground dried jalapeño peppers o 1 tsp onion powder o 1 tsp sweet paprika o 2 tsp garlic powder o 2 tsp ground cumin What’s wrong with the Add this Taste Table taste? Too bland Add salt Mr. Anderson shared this helpful taste table to help Too spicy Add sugar adjust your recipe as needed! Add acid (lemon juice Missing “something” or onion) It’s flat Add pepper Not spicy Add chili Powder