CHILI RECIPES:

Italian Vodka Sauce Chili 1/8th cup Olive Oil 1 1/2 lb ground chuck ½ cup Pepperoni or Italian Sausage 1 Vidalia onion 1 Red Pepper 3 large Jalapenos chopped and seeded 5 cloves garlic 3 Tablespoons chili powder 1-teaspoon cumin 1-teaspoon oregano ½ tablespoon cayenne pepper ½ teaspoon crushed red pepper ½ teaspoon black pepper 1 28oz can crushed tomatoes 1 8oz can tomato sauce 2/3-cup vodka 2 15oz can pink beans 2 tablespoons sugar ½ - 1 cup heavy cream (to desired pinkness) ½ cup Parmesan In one large pot on medium heat, brown chuck. Add onions, pepper, jalapeno, garlic. Cook until onions begin to clear. Add chili powder, cumin, oregano, salt, parsley, cayenne and crushed red pepper. Stir for an additional 5 minutes. Add tomatoes, tomato sauce, pepperoni, sugar and vodka. Simmer, stirring often for 10 minutes or to desired thickness. For last five minutes, stir in cream and cheese. Serve in bowls topped with oyster crackers. 2 Maple Chili 2 lb ground chuck 1 chopped Vidalia onion 4 cloves garlic 1-cup red peppers 1 15 oz can diced tomatoes 3 large Jalapenos, chopped, seeded 2 15 oz Pinto beans, canned 2 Tablespoons chili powder 1-teaspoon cumin ½ teaspoon cayenne pepper 1/4-cup maple syrup Brown beef with garlic, then add onion, peppers, Jalapenos and cook until onions start to clear. Add tomatoes, beans, and spices and cook for 10 minutes, to desired thickness. Pour in Maple Syrup and mix well. Bloody Mary Chili 1 tablespoon Olive Oil 2 lb ground chuck 1 small onion, chopped 3 cloves garlic, minced 3 Jalapenos, chopped, seeded 1 28 oz can chopped tomatoes ½ cup tomato juice 1 Red Pepper, chopped 1 tsp lemon pepper 2 stalks celery, chopped 2 Tbs Worcestershire 1 Tbs Tabasco 1 tsp Lime Juice 3 Garlic cloves, chopped 2 tsp cumin ¼ cup Green olives, chopped 4-5 tablespoons fresh grated horseradish (to taste) In a large pot set to medium, caramelize onions with the jalapeno, pepper and garlic in olive oil. Add beef and cook till browned. Add Tomatoes, tomato juice, Tabasco, cumin, oregano, lemon pepper and bouillon. Simmer for 15-20 minutes. Add horseradish, Worcestershire, Tabasco, green olives, and limejuice. Mix well. Serves up to 8 adults. Boston Baked Chili 2 lb Ground pork 1 Small onion, chopped 1 28oz can whole tomatoes tomatoes 1 6oz can tomato paste 4 cloves minced garlic 3 Tbs chili powder 1 tsp Cumin ½ tsp cayenne 1 package navy beans = soaked over night cooked for 1 hour or until tender 3 Tbs to ¼ cup Tablespoons Molasses 2 Tbs Brown Sugar 1/3 cup ketchup 2 Tbs Balsamic Vinegar ¾ cup cheddar cheese Preheat oven to 300°F. In a large oven-safe pan, brown stew meat in vegetable oil over medium-high heat, about 4 minutes. Add onion and green bell pepper and sauté until tender, about 3 minutes. Stir in canned tomatoes, fresh tomatoes, chili peppers, bay leaves, cloves, chili powder, cumin, oregano, salt, pepper and paprika; mix well. Cover and bake for 2 hours, or until the beef is tender. Remove bay leaf prior to serving. Serve hot. Brown meat with onion and garlic, 4 minutes. Throw in crock-pot, and mix in tomatoes, tomato paste, beans, spices, molasses, brown sugar and Balsamic. Mix thoroughly and bake in oven at 350 for 2 hours minutes. For last 30 minutes, top with cheese. CHOCOLATE CHILI 2 lbs ground beef 1 cup chopped onion 1 clove garlic 1 red pepper 1 15oz can stewed tomatoes, strained 2 Jalapenos 1 can black beans 1 can black bean soup 1 T chili powder .5 t black pepper 1 t thyme 1 t Kosher salt 1/4 cup Hershey’s Syrup add Hershey’s at end V-BOMB 3 T Vegetable Oil 2 Boxes Tofu 1 Can Colossal Black olives, diced 2 T Chili powder 2 t Cumin 1 Large Can whole tomatoes 1 Red Pepper 1 Green Pepper 3 Jalapenos 1 Acorn Squash 1 Can Chick Peas 1 Can Corn 1 Can Kidney Beans Package Okra Cook Tofu, fry in half the spices Coffee Chili 6-8 canned Chipotle Chilis 3 T Instant Coffee 2 Can Chicken Broth ½ onion, chopped 3 Garlic cloves, crushed 2 T Olive oil 2 lbs chopped steak 2 T Chili Powder 1 T Brown Sugar 1 t Kosher Salt ¼ t whole Black Pepper Blend the first three ingredients. Throw in onions, garlic and beef, and stir over low flame until beef is browned Pour in the blended mixture and simmer for 1 hour, or until you’ve reached the proper thickness.

OTHER STUFF:

Slow cook Macaroni and Cheese: 2 cups evaporated milk 1 T mustard powder 2 T butter 1 egg 3 3/4 cup cheddar cheese 1t Kosher salt 8oz Elbow macaroni Slow cook everything but the Macaroni on high for 1 hour Make Macaroni very al dente and add Cook on Low for 4-6 hours CORN BREAD Just use the Jiffy- but check this - substitute 3/4 of the milk with equal amounts creamed corn, and add fresh diced jalapenos. I swear to god.