Chili recipes

Turkey Chili from Sherri

Cooked ground turkey with an onion
Mix in a big bowl:  1/2 tsp salt, 1 tsp. mustard, 3/4 cup brown sugar, 2 tsp. vinegar, 1/2 cup ketcup

1/2 cup cooked bacon
16 oz. can of pork and beans
16 oz. can of garbanzo beans
16 oz. can of kidney beans
16 oz. can of pinto beans
16 oz. can of cannelloni beans


Cowboy Vegetarian Chili

4 cups dried kidney beans
1 medium onion, chopped
1 carrot, minced
1 stalk celery, minced
1 medium bell pepper
1 ripe tomato, diced
2 to 3 large cloves garlic, crushed
2 Tbsp. chili powder
2 tsp. cumin seeds (or 2 tsp. ground cumin)
1 Tbsp. cider vinegar

Serve with any of the following: cornbread, guacamole, Monterey Jack cheese, green salad, tortilla chips, sour cream, cheddar cheese, chopped red onion and fresh parsley

1.  Pour the beans into a large bowl, cover with water, and soak for at least 4 hours.  Place the soaked beans in a soup pot and cover with 2 inches of water.  Bring to a boil, partially cover, and cook over medium-low heat until the beans are soft (about 1 1/4 hours).
2.  Stir in the onion, carrot,celery, garlic, chili powder, and salt.  Cover and remove from the heat.  The heat from the beans will cook the vegetables.
3.  Toast the cumin seeds in a toaster oven or in a small skillet over low heat, stirring often.   Remind him to watch the seeds carefully so they won't burn.  Remove from the heat as soon as they smell toasty and add them to the chili.
4.  Stir in the vinegar, bell pepper, and diced tomato.  For a spicier chili, substitute a poblano or Anaheim chili for the bell pepper.  Cover again and set aside until 30 minutes before serving time.
5.  Keep the chili covered and cook gently on low heat until it is hot, stirring from the bottom every 5 minutes or so.  Meanwhile,  grate cheddar cheese to serve on top.
6.  Serve in bowls.