Pumpkin Chili

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar

In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Makes 8 (bowls) or 16 (cups)

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Washabinaros Chili

4 tablespoons vegetable oil, divided
2 onions, chopped
4 cloves garlic, minced
1 pound ground beef
3/4 pound spicy Italian sausage, casing removed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 Anaheim chile peppers, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced

Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.

In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.

Stir in remaining 2 cans of beans and cook 45 minutes more.

Makes 8 (bowls) or 16 (cups)

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M&T's Chili

Ingredients

1 lb ground beef, browned
1/2 lb sausage links, sliced and browned
1 pkg chili seasoning mix
2 10 oz cans Mexican tomatoes
15 oz can chili with no beans
2 - 10 oz cans diced tomatoes
1 lb can refried beans
1/4 cup diced onions

Combine ingredients in slow cooker.

Cover. Cook on low 5-6 hours.

Serves 8

Fix it and Forget It Entertaining

Hot and Good Chili

Ingredients:

1 lb ground beef
1 cup chopped onions
1 cup chopped celery
1 cup chopped green peppers
28 oz can tomatoes
14 oz can tomato sauce
2- 14 oz cans kidney beans, un drained
2 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp hot sauce

Process:

Brown beef in skillet. Reserve drippings and transfer drained beef to slow cooker

Sauté onions, celery, and green peppers in drippings. Drain and transfer to slow cooker.

Stir in remaining ingredients.

Cover. Cook on high 4-5 hours or on low 8-10.

Serves 12

Fix it and Forget It Entertaining


Flavorful; not too hot; keep a batch in the freezer for a cold winter night.

Blue Ribbon Chili

Ingredients:

1 lb. Ground Beef
1 lb. Italian Sausage (mild or hot or both)
1/2 lb. Pork Tenderloin (cut up in small pieces)
1/2 large Onion or 1 small onion (yellow sweet onion)
1 Tbsp. Paprika
1 Tbsp. Chocolate (cocoa powder or semi sweet chocolate morsels)
1/3 cup Brown Sugar
1 Beer
1 can White Kidney Beans
2  -14 oz cans Tomatoes, chopped
1 tsp. Cayenne Pepper
1 tsp. Cumin
1/3 cup Chili Powder
1 tsp. Garlic Powder
1 tsp. Oregano

Directions:

Cook all meats together in big saucepan with 1/2 of the beer.
    
Once boiling, add the onion, paprika, chocolate, brown sugar, cayenne pepper, cumin, chili powder, garlic powder, and oregano and let them simmer on low.

Add the remaining beer.

Add the kidney beans and tomatoes, but do not drain any liquids from the cans to the in pot.

Use a hand potato masher to help mash up all the ingredients together about every half hour.

Let everything simmer for 3 to 4 hours.

Serves 6-8

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