Chili Recipes

2  7-ounce cans whole chilies, drained
12 ounces each sharp Monterey Jack and Cheddar cheese, sliced
1 1/2 cups milk
1/2 teaspoon salt
1/4 cup all-purpose flour
4 eggs, beaten

Preheat oven to 350 degrees.  Alternate layers of chilies and cheeses in 3-quart casserole until all ingredients are used.  Combine milk, salt, flour and eggs in bowl; mix well.  Pour over chilies and cheese.  Bake for 50 minutes.  May also microwave on High for 10 minutes, turning after 5 minutes.

1  20-ounce can chili with beans
1 head lettuce, torn
1 large tomato, chopped
1 4-ounce package sliced pepperoni
1 2-ounce can sliced black olives, drained
3/4 cup shredded Cheddar cheese
3 cups small corn chips

Heat chili in saucepan until bubbly.  Combine remaining ingredients in salad bowl; toss to mix well. 
Spoon chili over top.

1 10-ounce can Cheddar soup
1 4-ounce can chopped green chilies
1/2 cup salsa or picante sauce
1 tomato, chopped tortilla chips

Combine soup, green chilies, salsa and tomato in saucepan.  Cook over low heat until heated through, stirring constantly.  Serve warm with tortilla chips.

1 tbsp butter
1 onion chopped
2 celery stalks, chopped
1 small leek, chopped
1-1/2 cups diced raw chicken, dark meat preferably
3 cups white beans, soaked in water overnight
1/4 tsp crushed chilies
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp allspice
2 hot banana peppers
hot chicken stock
salt and pepper
grated mozzarella cheese

Utensil: 12 cup casserole with cover.

Place butter, onion, celery, leek, salt and pepper in casserole.

Cover and microwave 5 minutes.

Mix well and add raw chicken, beans, (with liquid), seasonings and banana peppers. Pour in enough hot chicken stock to cover by 2 inches. Cover casserole and microwave 75 minutes. Stir at least 2 or 3 times.

1 pound ground beef

1 cup chopped onion

3/4 cup chopped green pepper

1 1-pound can (2 cups) tomatoes, broken up.

1 1-pound can dark red kidney beans, drained.

1 8-ounce can tomato sauce

1 teaspoon salt

1 to 2 teaspoons chili powder

1 bay leaf

1 medium-size onion

1/2 green pepper (optional)

1 pound ground beef

2 teaspoons salt

3/4 cup uncooked bulgur

3-1/2 cups cooked or canned tomatoes

1 tablespoon chili powder

Chop pepper.

Crumble ground beef in heated fry pan. Add onion, pepper , salt, and bulgur. Cook and stir over medium heat until meat is browned. Drain off fat. Add tomatoes and chili powder. Cover; boil gently 20 to 25 minutes, until bulgur is tender. Makes 6 servings.

2-1/2 cups kidney beans

1 large onion, sliced

1 green pepper, chopped

1 pound ground beef

3 tablespoons fat

2 1-pound cans tomatoes

1 to 2 tablespoons chili powder

1-1/2 teaspoons salt

3 whole cloves

1 bay leaf

Dash of paprika

Dash of cayenne pepper

1/4 cup dry sherry

Brown onion, green pepper, and meat in hot fat. Add tomatoes, seasonings, and dry sherry. Simmer 2 hours; add water if necessary. Add beans; heat thoroughly. Yield 6 servings.