2		medium onions, chopped fine
1		tbls. olive oil
4		garlic cloves, minced
2		(4 oz.) cans chopped mild green chilis
2		tsp. ground cumin
1-1/2		tsp. dried oregano, crumbled
1/4		tsp. cayenne pepper
3		(16 oz.) cans great northern white beans
6		cups chicken stock or canned broth
4		cups cooked chicken breast, chopped
3		cups grated Monterey Jack cheese (about 12 oz.)
		Salt and pepper
		Sour cream

In heavy pot, saute onion in oil until translucent (about 10 min.) Stir in garlic, chilis, cumin, oregano and cayenne pepper. Saute two more minutes. Add undrained beans and chicken stock and bring to boil. Reduce heat; add chicken and cheese, stirring until the cheese melts. Season with salt and pepper. Garnish with sour cream. Yields 6 to 8 servings. Terri Combs, Sedalia, Mo.
Back to top

Best Homemade Chili

4		lbs. ground beef
2		large onions, diced
4		tsp. chili powder
2		tsp. dried oregano
		Red pepper flakes to taste
2		tsp. paprika
2		tsp. ground cumin
3		tsp. garlic powder
2		(15 oz.) cans tomato sauce
2		tbls. all purpose flour
2		tbls. vinegar

In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened. Yields 12 servings. Mary Woodfin, Puxico, Mo.
Back to top

Montezuma's Chili

1-1/2		lbs. ground chuck
1		small onion
1		small green pepper
1		tsp. cumin
2		tbls. Williams Chili Powder
1		tsp. garlic powder
		Salt and pepper to taste
1		can stewed tomatoes
1		(16 oz.) can kidney beans

Brown ground chuck in skillet; drain grease. Saute onion and green pepper, add to ground beef. Stir in cumin, chili powder, garlic powder, salt and pepper. Add stewed tomatoes. Let simmer for 30 to 45 minutes. Then add kidney beans. Let simmer for 10 more minutes. Yields 4 servings. Mrs. Mahlon J. Miller, Clark, Mo.
Back to top

Calico Chili

1		lb. dried soybeans
2		tbls. soy oil
1		cup carrots, chopped
1		cup green pepper, chopped
1		cup onion, chopped
1/2		cup celery, chopped
2		cloves garlic
3		(16 oz.) cans spicy or Mexican-style diced tomatoes
1		(16 oz.) can red kidney beans, drained
3		tbls. chili powder
1		tsp. dried oregano
		Shredded low-fat cheese, chopped cilantro and onions (optional)

Cook soaked and drained soybeans in water, covered, for 2 hours or until tender. Drain and rinse. Heat soy oil in large saucepan, over medium heat. Add carrots, green pepper, onion, celery and garlic. Saute until vegetables are tender. Add soybeans and remaining ingredients except condiments; bring to a boil. Cover and cook slow over low heat for 30 to 45 minutes. Garnish with condiments of shredded low-fat cheese, chopped cilantro and onions if desired. Yields 4 servings. Mary Bockting, Morrison, Mo.
Back to top

Chunky Turkey Chili

5		lbs. ground turkey
6		cups celery, chopped
2		medium green peppers, chopped
2		large onions, chopped
2		(28 oz.) cans chopped, crushed tomatoes
2		cups water
2		(1-3/4 oz.) envelopes chili seasoning mix
1-2		tbls. chili powder
2		(15 oz.) cans kidney beans, rinsed and drained

In a Dutch oven over medium heat, brown turkey; drain. Add celery, pepper and onion; cook and stir for 5 minutes. Add the next four ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add beans; heat through. Yields 24 1-cup servings. Mrs. Eddie Miller, Clark, Mo.
Back to top

Chili Soup

2		lbs. ground beef
2		large sweet onions
1		clove garlic, crushed
1		green pepper, diced
2		tbls. chopped parsley
1		tsp. ground cumin
1		can whole tomatoes, diced
1		can tomato juice
2		(16 oz.) cans red beans
		Chili powder to taste
		Salt to taste

Brown ground beef with onion and garlic with a little water added. Add other ingredients and cook on low for about 1 hour. Serve with cheddar cheese, crackers or tortilla chips. Yields 8 servings. Arlene Schmiedeskamp, Quincy, Ill.
Back to top

Chili

1/8		cup olive oil
1		large clove garlic, peeled and minced
2		large onions, peeled and chopped
1		large green pepper, seeded and chopped
2		lbs. lean ground chuck
2		(1 lb. 3 oz.) cans tomatoes
1		(6 oz.) can tomato paste
1/4		tbls. chili powder
1/2		tsp. vinegar
1		dash cayenne pepper
1/2		tsp. salt
2		(16 oz.) cans red kidney beans
1-2		cloves
1		bay leaf

In a 4-qt. Dutch oven, heat oil and saute garlic, onion and pepper until tender. Add meat. Cook slowly for 10 minutes until meat loses red color. Add tomatoes, tomato paste, chili powder, vinegar, cayenne pepper and salt. Stir in beans, cloves, bay leaf and cook uncovered 1 hour. Remove bay leaf before serving. Yields 16 one-cup servings. Marlo Bockting, Morrison, Mo.
Back to top

Hot and Spicy Chili

1		lb. ground beef
1		large green pepper, diced
1		medium onion, diced
1		small clove garlic, minced
4		tbls. chili powder
1/4		tsp. ground cumin
3		large tomatoes, chopped
1		(6 oz.) can tomato paste
1/2		cup water
1-1/2		tsp. salt
1/2		tsp. crushed red pepper
1/2		tsp. sugar
1		(20 oz.) can red kidney beans

Brown meat and drain. Add remaining ingredients except the beans. Cook over low heat for about 45 minutes. Add beans. Cook 5 minutes more. Yields 4 servings. Martha Lou Hinck, Emma, Mo.
Back to top

Chili

1		lb. ground beef
1		large onion, chopped
1		green pepper, chopped
1		(1 lb. 13 oz.) can tomatoes
2		small bay leaves
1-2		tbls. chili powder
2		tsp. salt
1/8		tsp. cayenne pepper
1		tsp. paprika
1		(15.5 oz.) can kidney beans

Brown ground beef in heavy skillet. Add onion and green pepper. Cook until almost tender. Add tomatoes and seasonings. Cover and simmer for 2 hours, stirring occasionally. Add bean liquid or water if needed. Add beans and heat thoroughly. Remove bay leaves before serving. Yields 6 servings. Martha J. Powell, Centralia, Mo.
Back to top

Chili Cheese Strata

1		(12 oz.) loaf French bread, cut in 1-inch cubes
2		cups shredded cheddar or Monterey Jack cheese
1		(8 oz.) jar mild green chili salsa or (4 oz.) chopped green chilies and (4 oz.) salsa combined
4		eggs
1		(11 oz.) can condensed cheddar cheese soup
2		cups milk or half-and-half
2		tbls. minced onion
1		tsp. Worcestershire sauce
		Paprika

In a buttered 2-quart shallow dish, arrange bread cubes evenly. Sprinkle 1 cup cheese evenly over cubes. Pour chili salsa to cover evenly, set aside. In blender, combine eggs, soup, milk, onion, Worcestershire sauce and pour over bread mixture. Top with remaining cheese; cover. Refrigerate for 6 hours or overnight; uncover. Dust with paprika. Bake at 350° for 30 minutes or until lightly browned and bubbly. Yields 8 servings. Ella E. Bontrager, Clark, Mo.
Back to top