| CHILI |
| Here are some really great Chili recipes that I'd like to share with you. The Southwestern Red-Bean Chili is a healthy vegetarian recipe that is so good you have to try it. I found it in the No Cholesterol No Kidding cookbook by Mary Carroll. The Cincinnati Chili is so delicious and has some unique ingredients it is worth a try. This recipe was given to my husband by one of his neighbors when he was younger. I hope you will try them I'm sure you'll love them. |
| In a 6 to 8 quart heavy pot, combine the mushrooms, beans, onions, celery, oil, cumin, basil and chili powder. Stir well to coat all ingredients with the oil. cover and cook over medium heat for 10 minutes, or until the onions are soft. Add the tomatoes, chilies, soy sauce or tamari, wine, tomato paste, garlic and pepper. Increase the heat to high and bring to a boil. "Lower the heat and simmer for at least 45 minutes (the flavors will improve the longer the chili simmers). |
| 2 pounds mushrooms, sliced 3 cups cooked and drained small red beans 3 onions, coarsely chopped 1 cup chopped celery 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon dried basil 1 teaspoon chili powder (or to taste) 8 ripe Italian tomatoes, chopped 1 small can (about 2 ounces) green chilies, chopped 1/2 cup low-sodium soy sauce or tamari 1/2 cup red wine 3 tablespoons tomato paste 4 cloves garlic, minced 2 teaspoons ground red pepper (or to taste) |
| Cincinnati Chili |
| 1 qt. water 2 med onions (finely chopped) 2 cans tomato sauce (8oz. each) 3 whole Allspice 1/2 teaspoon. red pepper 1 teaspoon ground cumin 4 tablespoon chili powder 1/2 oz bitter chocolate 2 pounds ground beef 4 cloves of garlic 2 tablespoon vinegar 1 large bay leaf, whole 5 whole cloves 2 teaspoon worchesteshire sauce 1-1/2 teaspoon salt 1 teaspoon cinnamon |
| In a 6 to 8 quart heavy pot, boil mixed meat and water for 1/2 hour. Add all other ingredients and bring to a boil. Reduce heat and simmer 3 hours. Refridgerate till cool then scrape away hardened fat. This chile is so unique and yummy. It tastes better after it's been refridgerated and reheated. |
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| Southwestern Red-Bean Chili |