January Chili. Mexican Chili. Mary Ann Good, Terre Hill. (2) 15.5 oz. cans black beans. 28 oz. can of tomatoes, cut up. 1½ cups chopped celery

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1 January Chili Mexican Chili Mary Ann Good, Terre Hill (2) 15.5 oz. cans black beans 28 oz. can of tomatoes, cut up 1½ cups chopped celery 1 cup chopped onion 1 / 38

2 6 oz. can tomato paste ½ cup chopped red pepper 7 oz. can green chili pepper, drained, seeded and chopped 2 tablespoons granulated sugar 1 bay leaf 1 teaspoon salt 1 teaspoon diced marjoram ½ teaspoon garlic powder 1 tablespoon chili powder 1 lb. ground beef Brown meat in pan. Drain. Mix all ingredients in Crock Pot. Cover and cook over medium-low all day. Remove bay leaf before serving. Serves 10 to 12 people. 2 / 38

3 Les Best Chili Leslie Cool, Ephrata I am excited to share my chili recipe. Something this tasty should not be kept a secret. 3 to 3½ lb. ground beef (use ground turkey if you prefer a healthier chili) Spices, round #1: 1 tablespoon ground cumin 1 tablespoon good chili powder 1 teaspoon parsley 1 teaspoon oregano 1 teaspoon basil 3 / 38

4 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 1 large red bell pepper, coarsely chopped 1 large yellow pepper, coarsely chopped 3 cloves garlic, minced 16 oz. canned mushrooms with juices (or 1 pound fresh mushrooms and 1 cup tomato juice) Spices, round #2: 1 tablespoon parsley 1 tablespoon oregano 1 tablespoon basil 1 to 2 tablespoons chili powder 4 / 38

5 1 to 2 tablespoons ground cumin 1 teaspoon black pepper 1 teaspoon salt ½ teaspoon cayenne pepper (or more for more heat) 28 oz. can of whole tomatoes, chopped (or use diced tomatoes), use more tomatoes as needed 12 oz. can of tomato paste (add a 6 oz. can of tomato paste if the mixture is too thin) 2 to 3 (16 oz.) cans of your favorite beans (I use a mix of light and dark red beans) Spices, round #3: chili powder, ground cumin, salt (add to desired taste and heat) 2 to 5 tablespoons sugar 5 / 38

6 Toppings: shredded cheddar cheese chopped red onions sour cream Brown and cook the ground meat until done. While the meat is cooking, add in the first round of spices. This allows the flavors to cook into the meat. Once the meat is fully cooked, add and cook the vegetables until tender. While the vegetables are cooking, stir in the second round of spices. Once meat and vegetables are fully cooked, stir in tomatoes and tomato paste. Add more tomatoes or tomato paste as needed to create the sauce base you desire. At this point, you have a bean-less chili. Mix in your favorite beans. Simmer for 45 to 60 minutes. Add chili powder, cumin and salt to taste. Add sugar to offset the acidic bite of the tomato products (2 to 3 tablespoons cuts the acid, 3 to 5 tablespoons cuts the acid and tames the heat, offering a sweet chili that has a kick). 6 / 38

7 Serve steaming bowls of chili with shredded cheddar cheese, chopped onions and sour cream. Don t forget the cornbread! Chili Cheese Quiche Mary Ann Dell, Phoenixville ¼ cup flour ½ teaspoon baking powder ½ lb. Monterey Jack cheese, grated 5 eggs, beaten 1 can (4 oz.) chili peppers, diced ½ pt. cottage cheese ¼ cup butter, melted and cooled 7 / 38

8 dash salt ½ lb. cooked seasoned pork sausage (optional) 9 unbaked pastry shell Combine flour and baking powder; toss with grated cheese. Add eggs, chili peppers, cottage cheese, butter and salt. Blend well. Arrange cooked sausage in bottom of pastry shell, if desired. Pour egg mixture into pastry shell and bake at 400 F for 10 minutes. Reduce heat to 350 F for 35 to 40 minutes. Serves 6. Halftime Chili Mary Ann Dell, Phoenixville 2 tablespoons olive oil 1½ cup chopped onions 8 large garlic cloves, chopped 3 lb. ground chuck 8 / 38

9 5 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried thyme 20 oz. can crushed tomatoes with added puree 14½ oz. can low-salt chicken broth 12 oz. bottle beer 6 oz. can tomato paste 15 to 16 oz. can prepared chili beans Heat oil in a large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened, stirring occasionally, about 1 hour and 15 minutes. Mix in beans. Simmer 5 minutes. Season with salt and pepper. Serves 8 to / 38

10 Vegetarian Chili Mary Ann Dell, Phoenixville (2) 16 oz. cans red kidney beans 1 cup raw bulgur 1 cup tomato juice 4 cloves garlic 1½ cups chopped onions 1 cup chopped celery 1 cup chopped carrot s 1 cup chopped green pepper 10 / 38

11 1 cup chopped tomatoes juice of ½ lemon 1 teaspoon cumin 1 teaspoon basil 1 teaspoon chili powder pepper 3 tablespoons tomato paste 3 tablespoons dry white wine dash cayenne pepper oil for sauté (safflower) 1 cup shredded low-fat cheddar cheese Heat tomato juice to a boil and pour over bulgur. Cover and let stand 15 minutes. 11 / 38

12 Sauté onions and garlic in oil. Add carrots, celery and tomatoes with spices. When vegetables are almost done, add peppers. Cook until tender. Combine all ingredients and heat gently. Serves 6 to 8. Serve with Parmesan cheese or top with low-fat cheese. Chicken Chili Mary Ann Dell, Phoenixville 3 whole skinless chicken breasts 1 cup chopped onion 1 medium green pepper, chopped 2 cloves minced garlic 1 tablespoon olive oil (2) 14½ oz. cans stewed tomatoes 12 / 38

13 (2) 15½ oz. cans pinto beans, drained ¾ jar Pace picante sauce (medium) or salsa 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon salt Cut chicken into 1-inch pieces. Cook green peppers, onion, garlic and chicken in the oil in a Dutch oven until chicken loses its pink color. Add remaining ingredients. Simmer 45 minutes. Serves 6 to 8. Chili Con Carne I Mary Ann Dell, Phoenixville ½ lb. dried pinto beans 5 cups canned tomatoes, chopped 13 / 38

14 1 green pepper, chopped 1½ tablespoons oil ¼ cup butter 1½ lb. onions, chopped 2 cloves garlic, crushed ½ cup chopped parsley 2½ lbs. ground chuck, cooked and drained 1 lb. ground lean pork, cooked and drained 1 / 3 cup chili powder scant 1 tablespoon salt 1½ teaspoons pepper 14 / 38

15 1½ teaspoons ground cumin 1½ teaspoons MSG Wash beans, soak overnight. Simmer in fresh water to cover until tender (1 to 2 hours); drain. Add tomatoes and simmer 5 minutes. Set aside. Sauté green pepper in oil for 5 minutes. Add butter and onions. Cook until tender. Stir frequently. Add garlic and parsley. Add cooked meat to onion mixture. Stir in chili powder. Cook for 10 minutes. Combine meat with beans. Season with salt, pepper, cumin and MSG. Simmer, covered for 1 hour. Refrigerate at this point or freeze. To serve, simmer another 30 minutes. Skim fat if necessary. Serve with grated cheddar cheese, chopped onions, crushed corn chips, crushed red peppers and sour cream. Make 4 quarts. Chili Con Carne II Mary Ann Dell, Phoenixville 1 lb. ground beef 1 clove garlic 15 / 38

16 2 green peppers, chopped 2 onions, chopped 1 qt. canned tomatoes 2 teaspoons salt 2 tablespoons chili powder 1 / 8 teaspoon paprika ¼ teaspoon crushed red pepper ½ teaspoon black pepper 2 bay leaves 1 large can kidney beans Brown beef in small amount of oil. Add garlic, green pepper and onions. Cook until translucent. Turn into Dutch oven or crockpot and add tomatoes and spices. Cook until desired consistency. Just before serving, add kidney beans and heat thoroughly. Serves / 38

17 Chili Con Carne III Mary Ann Dell, Phoenixville 2 tablespoons olive oil 1 large onion, chopped 1½ cups chopped carrots 1½ cups chopped celery 1 cup chopped green pepper 4 cloves garlic 1½ lbs. lean ground beef 2 cups chopped tomatoes 17 / 38

18 1 large can tomato sauce (28 to 32 oz.) juice of ½ lemon 1 teaspoon cumin 1 teaspoon basil 1 teaspoon chili powder 3 tablespoons red wine a couple chopped chili peppers or ¼ to ½ teaspoon red pepper flakes 2 teaspoons salt black pepper 4 cups cooked kidney beans (1¾ cup raw) OR 2 to 3 cans red beans 28 oz. can tomatoes 8 oz. can paste, thinned with 1½ cans water 18 / 38

19 Sauté veggies in oil until tender; add meat to brown. Drain off fat. Add remaining ingredients, except beans. Simmer 45 minutes to 1 hour. Add beans and simmer 30 minutes more. Serves 6. Chili Mary Ann Dell, Phoenixville 2½ lbs. ground beef 1 cup water 5 teaspoons chili powder 1 teaspoon ground cumin ¼ teaspoon cayenne pepper 1 large onion, diced ½ teaspoon salt, to taste 19 / 38

20 ¼ cup sugar (2) 16 oz. cans chili beans 1 large can tomato juice Brown beef. Add water, chili powder, cumin, onion and cayenne pepper; cook until onion and beef are tender. Add beans and tomato juice and stir. Add sugar and salt. Turn heat to low and cook about 45 minutes. Add water if necessary. Serves 6. Chili Mary Ann Dell, Phoenixville 2 lbs. ground beef, turkey or venison 1.14 oz. bottle chili powder 1 medium onion, chopped 2 cloves garlic, peeled and chopped 20 / 38

21 48 oz. can tomato juice ¼ teaspoon Greek seasoning 1 tablespoon flour 2 tablespoons syrup (maple, Log Cabin, or your favorite) Pour small amount of oil in Dutch oven to cover bottom. Place meat in hot oil. Stir until almost done. Pour off excess oil. Add chopped onion and garlic, stir until well mixed. Cook until onions are almost done. Add chili powder, Greek seasoning and flour; stir until chili powder is melted. Add tomato juice, stir well. If needed, add more juice. Let come to a rolling boil and turn down to low. Cook for 1 hour, stirring often. Turn burner to simmer and cook another 35 minutes. Add syrup. Turn burner off and let set 15 to 20 minutes. Serve with grated cheddar cheese on top. Serves Beef Chili David L. Walmsley, Denver 4 lbs. lean ground beef 4 large onions, chopped 21 / 38

22 (4) 15½ oz. cans dark red kidney beans (4) 28 oz. can peeled Italian style tomatoes, cut up (4) 14½ oz. cans stewed tomatoes, diced (4) 4 oz. cans diced green chili peppers 1 cup chili powder 4 teaspoons garlic powder 4 teaspoons dried oregano, crushed 1 teaspoon ground red pepper (cayenne) ½ teaspoon pepper Brown beef and onions; drain off fat. Stir in undrained beans, tomatoes and chili peppers. Add chili powder, garlic powder, oregano and pepper. Bring to a boil, then reduce heat and simmer uncovered about 1¼ hours, stirring occasionally. 22 / 38

23 Black And White Bean Chili Gloria Dougherty, Akron 1 green pepper 1 red pepper ½ red onion 1 jalapeño pepper, seeds removed 1 habanero pepper, seeds removed 4 oz. can chopped green chilies, undrained 2 tablespoons butter ¾ to 1 cup cold water 15.5 oz. can white beans, drained and rinsed 23 / 38

24 15.5 oz. can black beans, drained and rinsed 1 teaspoon cumin ½ teaspoon coarse ground black pepper 1 teaspoon ground cayenne pepper or chili powder 1 teaspoon bottled habanero hot sauce 6 to 8 oz. Velveeta cheese Chop green and red peppers. Dice onion. Sauté green and red peppers in butter over medium-high heat about 5 minutes. Add onions and continue to sauté until browned. Reduce heat to medium. Stir in beans, water, chilies and spices. Finely dice jalapeño and habanero peppers and add to the chili. Cook 15 minutes or until thoroughly heated. Cut the Velveeta into small cubes. Add to the chili a little at a time, stirring each time until the cubes are melted. Use tortilla chips, if desired. Triple Threat Vegetarian Chili 24 / 38

25 Gloria Dougherty, Akron 5 oz. package LightLife Smart Bacon 14 oz. LightLife Gimme Lean Vegetarian Sausage 12 oz. LightLife Smart Ground 6 tablespoons extra virgin olive oil 3 scallions 1 small red onion 1 small yellow onion 3 cloves garlic 1 green pepper 1 yellow pepper 25 / 38

26 1 red pepper 2 jalapeño peppers 3 habanero peppers 28 oz. can whole tomatoes (2) 8 oz. cans tomato sauce 16 oz. can pinto beans 16 oz. can pink beans 16 oz. can black beans 3 tablespoons chipotle chili powder 3 tablespoons cumin 1 tablespoon cayenne powder Pour 4 tablespoons olive oil into a large non-stick pan. Cook Smart Bacon over medium heat (this may require filling/cooking twice, but use the same oil). Remove the Smart Bacon to a 26 / 38

27 plate and let cool. Using the same pan and oil, crumble the Gimme Lean and Smart Ground into the pan and cook over medium heat until browned. Place the mixture into a 6 qt. crockpot. Tear the Smart Bacon into small pieces and place in the crockpot. Slice the scallions. Cut the red and yellow onions into a small dice. Core and seed the bell peppers. Chop into a fine dice. Pour an additional 2 tablespoons olive oil into the large pan. Sauté scallions, onions and bell peppers over medium heat. Press in the garlic and continue to sauté until browned. Place the cooked veggie mixture into the crockpot. Using your hands, crush the whole tomatoes into the crockpot, reserving the juice. Pour the tomato sauce into the crockpot. Stir the mixture. Drain and rinse the beans. Add to the crockpot and stir. Add spices and stir thoroughly. Add 6 tablespoons of tomato liquid, or to preference. Finely dice jalapeño and habanero peppers and add to the chili. Set the crockpot to high and cook 2 to 3 hours or until thoroughly heated. Add additional tomato liquid as required. Chili Rosella Coblentz, Blue Ball 1 lb. ground beef ½ cup chopped onion 27 / 38

28 2 / 3 cup catsup ½ cup chopped celery 1 tablespoon lemon juice ½ cup green pepper ½ cup water 16 oz. can kidney beans (2) 16 oz. cans tomatoes 1 / 8 teaspoon red pepper 1 / 8 teaspoon paprika ¼ teaspoon dry mustard 1 tablespoon brown sugar 28 / 38

29 1½ teaspoon Worcestershire 1 teaspoon vinegar 1 teaspoon salt 1 to 2 teaspoons chili powder ½ teaspoon ground cumin Brown hamburger, drain; add celery, onions, green pepper and rest of ingredients. Simmer 1 hour or more. Can be made in crockpot. The longer it cooks, the better it is! Butternut Squash Chili Mabel Hernley, Ephrata 1 lb. ground beef ½ cup chopped onion 2 garlic cloves, chopped 29 / 38

30 3 tablespoons tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon salt 3 cups water 3 cups butternut squash, peeled and cubed 1 cup (15 oz.) black beans, drained 1 cup (15 oz.) great northern beans, drained 14 oz. can diced tomatoes Brown meat, onions and garlic; drain. Add next five ingredients and bring to a boil. Add squash and simmer until soft, about 25 minutes. Add beans and diced tomatoes. Simmer for about 25 more minutes. 30 / 38

31 Chili Pat Roth, Ephrata 3 lbs. good ground beef 1 lb. hot bulk sausage 3 medium onions, chopped 4 cloves garlic, minced ¼ cup chili powder 2 tablespoons all purpose flour 1 tablespoon sugar 1 tablespoon ground oregano 1 teaspoon salt 31 / 38

32 (2) 28 oz. cans diced tomatoes, undrained (3) 16 oz. cans kidney beans, drained Combine beef, sausage, onions and garlic in a Dutch oven or large kettle. Cook until meat is browned. Drain. Stir in next six ingredients. Cover and simmer one hour, stirring occasionally. Add the beans and simmer an additional 20 minutes. Yield about 5 quarts. Vegan Chili Glenn Straub, Denver 3 tablespoons extra virgin olive oil 2 or 3 medium to large sweet onions, chopped 2 carrots, grated coarsely 32 / 38

33 1 tablespoon ground cumin 2 tablespoons dried oregano 1 teaspoon dried basil 1 tablespoon salt 2 or 3 green bell peppers, chopped 1 red bell pepper, chopped 2 or 3 jalapeño peppers, de-seeded and chopped fine (optional) 6 cloves garlic (or more to taste), chopped fine (2) 4 oz. cans chopped green Chile peppers, drained (optional) (2) 12 oz. packages vegetarian burger crumbles (3) 28 oz. cans diced tomatoes, with juice ¼ cup chili powder (or more to taste) 33 / 38

34 1 tablespoon ground black pepper (3) 15 oz. or (1) 40½ oz. can light kidney beans, drained (3) 15 oz. or (1) 40½ oz. can dark kidney beans, drained 15 oz. can white kidney beans or cannelloni beans, drained 15 oz. can black beans, drained ½ cup vegan Parmesan cheese Heat the olive oil in a large pot over medium heat. Stir in the onion. Cook until it s tender, then mix in the bell peppers, jalapeño peppers, garlic and green Chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot and simmer until just done, about 10 to 15 minutes. Mix the diced tomatoes into the pot with the veggies and burger crumbles. Season chili with cumin, oregano, basil, salt, chili powder and pepper. Bring to a boil, then reduce heat to low and simmer until flavors are well-blended, 30 to 45 minutes. Stir in all the beans and return to a simmer, cooking 5 to 10 minutes longer. Adjust seasonings if necessary. Stir in the Parmesan cheese just before serving. Serve with pan-roasted potatoes or rice. Note: This recipe yields a lot of chili and can easily be cut in half. It also freezes well, but I suggest you leave out the beans and add them when reheating; it takes up less freezer space and the beans will be firmer. Can be frozen in one gallon Ziplock freezer bags. 34 / 38

35 Taco Soup Melissa Martin, Ephrata 2 lbs. hamburger, fried 1 small onion, chopped 1 pack or 4 tablespoons taco seasoning ½ cup water 2 quarts tomato juice 1 / 3 cup brown sugar (2) 15 oz. cans kidney beans 2 cups corn, optional Combine ingredients in slow cooker. Cook on low for 7 to 8 hours. Serve with taco chips, cheddar cheese and sour cream. 35 / 38

36 Chili Soup Hope Weaver, Ephrata This is my favorite soup! A recipe from my grandmother. 2 lb. ground beef 1 onion, chopped 2 qt. tomato juice large can (55 oz.) baked beans 1 teaspoon chili powder (or more to taste) 2 teaspoons salt 1 teaspoon black pepper 36 / 38

37 1 teaspoon hot cayenne pepper powder (adjust to taste) 4 tablespoons (½ stick) butter Brown ground beef and onion with the butter. Put the remaining ingredients in a large kettle, then add the browned beef. Cook until heated through. Chili Kathleen Reiff, Stevens This is a cozy wintertime soup that is easy to make. 2 lb. ground beef, browned 2 stems celery 2 medium onions 1 clove garlic 6 cups tomato juice 37 / 38

38 6 cups cooked kidney beans, or any combination of kidney, great northern and pinto beans 1 tablespoon salt 1 tablespoon chili powder 1 teaspoon paprika 1 cup green pepper, chopped 1/4 cup brown sugar (optional) Brown ground beef. Combine celery, onions, garlic and tomato juice in blender and puree. Add beef, puree, and all remaining ingredients to a stock pot. Simmer for at least one hour. 38 / 38