Southern Chili Georgia Style

3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned
1 chopped

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

You've Been Served Chili

Yield: 4 Servings

1 T oregano
2 T paprika
9 T chili powder,light
4 T cumin
4 T beef bouillon
1 (instant,crushed)
24 oz old milwaukee beer
2 c water
4 lb chuck,Extra Lean
1 chili grind
2 lb pork,Extra Lean
1 chili grind
1 lb chuck,Extra Lean
1 cut into 1/4 cubes
2 large onions,finely chopped
10 cloves garlic
1 finely,Chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered)
1 also called mole poblano
1 T sugar
1 t coriander seed (from chinese
1 parsley,cilantro)
1 t louisiana red hot sauce
1 (durkee's)
8 oz tomato sauce
1 T masa harina flour
1 salt,To Taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

Black Bean Chili

12 oz ground beef
1 tbsp chili powder
1 - 14 oz can crushed tomatoes
1 - 19 oz can black beans, drained and rinsed
1 - 8 oz jar salsa

Brown the ground beef in a skillet; drain. Add chili powder and cook for 3 minutes, stir constantly. Stir in the tomatoes, black beans an salsa and reduce the heat. Simmer, covered, for 5 minutes, stirring frequently. Serves 4.

Chicken Chilli Recipes - Easy & Quick To Prepare!

These chicken chilli recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken chilli recipes

>> Chilli Chicken

1 c coconut cream
1 kg chicken pieces (2.2 lb) thigh fillets
1 t black pepper
1 t cloves
1 t chilli powder
1 t salt
1 tb cinnamon
1 tb finely chopped ginger
1/4 ts saffron
125 g butter or ghee (1/8 lb)
2 c plain yoghurt
2 ts cardamom
3 cl garlic crushed
3 tb slivered roasted almonds
4 onions finely sliced

Fry cinnamon, cardamom, pepper and cloves. Add garlic and ginger and cook for 5-8 minutes, stirring to prevent burning. Toss through the chicken, and cook a further 5 minutes. Combine chilli, yoghurt, salt, and saffron and add to the chicken. Cook until tender. Add coconut cream and almonds, and cook further 5 minutes to allow sauce to reduce.

>> Chicken Mole

1 c peeled seeded tomatoes (canned)
1 tb cocoa powder
1/2 ts cinnamon
1/2 ts ground cloves
1/4 lb assorted mexican chillies such as pasilla, guajillo and mulata stems and seeds removed
1/4 c shelled almonds
2 1/2 lb chicken pieces
2 c chicken broth
2 tb epazote or oregano
2 tb minced garlic
3 tb oil
3/4 c diced onion

Heat the oil in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside.

Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales.

That's it for today! If you want more chicken chilli recipes, be sure to visit us today at:

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Beef and Macaroni Chili

1 c macaroni, raw
1/2 lb beef, ground
1/2 t garlic powder
1 t chili powder
1 pn salt
1 pn pepper, freshly ground
1 cn tomato soup
1 oz mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until cheese melts. Yield: 4 Servings

Tasty and Easy Chili Recipe

3 Dried Red New Mex Chiles
2 Chipotles
1 Habanero
4 Cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Dried Origano
1 tablespoon Vegetable Oil
1 large Onion -- chopped
1/2 pound Minced Beef
15 oz Can Tomatoes
15 ozs Can Kidney Beans

Cut the tops off the dried chiles. Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes. Liquidise them with some of the soaking water. Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano. Puree some more. Heat the oil in a saucepan and fry the onion until softened. Add the meat and cook until browned. Add the chile puree, tomatoes and beans. Cover and simmer for at least half an hour. Uncover, raise the heat a little and allow the excess liquid to evaporate.

Backdoor Chili Recipe

Part 1
1 to 2 tablespoons cooking oil
3 lb beef chuck tender, cut into 11-inch cubes
2 cn (14 1/2 oz.) beef broth
1 cn (8 oz.) tomato sauce
4 ds Tabasco
1 1/2 T onion powder
3/4 t Cayenne
2 t beef bouillon granules
1 t chicken bouillon granules

Part 2
3/4 t garlic powder
1 1/2 T cumin, ground
3/4 t white pepper
6 T chili powder
salt to taste

Heat oil in Dutch oven. Cook beef in oil, until beef is browned. Stir in remaining ingredients of Part 1. Heat to boiling; reduce heat. Simmer uncovered about 1 1/2 hours, adding water as needed, until beef is tender. Stir in the ingredients of Part 2. Simmer uncovered about 30 minutes or until desired consistancy is reached. Yield: 8 Servings