Mountain Recipes

Sorry, if i didnt spell that right...would like to know your special way to make chili.I thought mine was good until we went to a friends for dinner the other night,and the hubby made homemade chili. It was probably the best ive ever had, but he wont devulge his secret, some friend huh?Next time ill bring over a bottle of tequila,then maybe after a few shots, he'll spill his guts.He'll be taking the shots, ill be writing things down, hee,hee.

Let him eat the worm, Heard that, that part is the strongest.LOL

Pork Chili
Nice sized piece of lean pork..( could be pork roast ) cut into bite sized pieces. I'm not going to say how many pounds because this is a "throw together recipe".
cover the bottom of a large pot with olive oil. med/hi heat. coat pork pieces with flour & spices. I prefer natures seasons by mortons, but use what you like, just salt & pepper is fine too.shake off excess flour. brown pork in oil. you have to stir often & try not to let it stick too much to the pan. turn heat down and add a cut up onion & several pieces of chopped garlic. I use 4 or 5 cloves. you do not need to brown these. add 2 cans of stewed tomatoes ( regular soup sized is fine) & one can of tomatoe paste. I used the large size can. add 1 can of diced green chili's ( I like mine mild because I'm a wimp like that) add 2 cans 1 large & 1 soup sized of red kidney beans, I drain most of the liquid because I like my chili thicker... stir. put on low heat & let simmer for 2 to 3 hours.Stir often to make sure nothing is sticking to the bottom. We ALWAYS eat this cili with freetos corn chips. The cool thing about this recipe is that you can change it so easily to how you like it. I always put in alot of meat & beans because it is so yummy that way! You can add different beans if you like, or even other veggies! Happy eating!!

~ Julie

Yum, Julie. Mine's almost the same and is definitely a throw-together, however, hubster likes ground beef:

The leanest ground beef I can afford at the time and lots of it.

One large red onion (the more the better for me) chopped in chunks, not slices

Brown the ground beef and onions together with the desired amount of garlic cloves. Blend in, to taste, cumin, chili powder, salt, pepper, oregano.

Once that's browned, put in tomato sauce, diced/whole tomatoes, kidney beans (do not drain juice).

You can add whatever herbs and spices amuse you. Very simple.

I have a chili recipe that is very thick and yummy. It uses steak and guess what else? Mashed ginger snap cookies I don't like my chili filled with a bunch of cheap "fillers". I like it hearty.

I've made this Chili any number of times, from Chicago, Texas and now here, and each time gotten rave reviews. I'll give you the directions first and then the recipe.

Heat oil in cast iron dutch oven over medium heat. Add bacon until lightly browned, about 8 minutes. Remove bacon and place on paper towels, add onions garlic and jalapeno peppers to drippings in pot and saute for 5 minutes. Add beef and sausage. Increase heat to high. Season with 1 teaspoon of salt. Saute until meat is gray and free of lumps, about 10 minutes. Sprinkle chili pepper and cayenne over meat and saute 5 minutes.

Stir in broth, tomato beer and reserved bacon. Bring to a boil. Partially cover pot, reduce heat and simmer, stirring occasionally, until chili thickens and beef is almost tender, about 1 1/2 hours. Stir in beans. Partially cover pot, stirring often, until meat is tender, about 25 minutes longer. Season to taste with more salt and cayenne pepper and serve immediately.

Ingrediants:

2 tablespoon olive oil

4 Thick-sliced bacon strips,chopped

4 cups chopped onion, about 2 large

8 cloves of garlic chopped finely

2 fresh jalapeno chilies stemmed and chopped

2 lbs of stew meat, preferably chuck,
trimmed cut into 1/2 inch cubes.

1 pound of sweet or hot bulk Italian sausage

1/2 cup of medium-hot chili powder blend,such as Gebhardt

1/2 teaspoon of cayenne peper

2 14 1/2 ounce cans of beef broth
1 28-ounce can of crushed tomatoes with puree
1 12oz. bottle of light lager beer
4 cups of cooked pinto beans from about 1 1/2 cups dried

Hint:

If you want the chili to taste its best, cool cover and refrigerate. for a day. Rewarm over low heat stirring often. Thin if necessary with a small amount of water only after chili is fully heated. Adjust the seasoning and serve piping hot.

WOW,these all sound yummy!!!!Got to try them all.Forget me not,hee,hee,i like the way you think!!!!!!

This is from Taste of Home and it has 5 stars, excellent rating and it is really scrumptious.

Super Duper Chili

2 pound ground beef
2 cans (16 ounces each) hot chili beans, undrained
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
8 ounces process cheese (Velveeta), cubed
1-1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper

Directions
In a large soup kettle or Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 14 servings.

I adjust the chili powder, as I am not crazy about chili powder. I usually make a double batch and freeze some for later. I don't use "hot" chili beans, just get regular ones because we aren't that into hot stuff, but if you are use Rotel tomatoes in place of regular tomatoes.