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Chili con carne
Full power (microwave), 15 minutes
1 onion, chopped 1/2 c. green pepper, chopped 1 T. vegetable oil 1 lb. ground beef 1 (1-lb.) can tomatoes 1 (8-oz.) can tomato sauce 1/3 c. ketchup 1 (1-lb.) can kidney beans, drained 11/2 T. chili powder dash pepper 1 bay leaf 1/41. oregano 11. salt Place onion, green pepper and oil in 2-qt. casserole. Microwave on full power until tender, 5-6 minutes. Add beef. Microwave 4-5 minutes or until no pink remains. Stir halfway through cooking time. Blend in remaining ingredients. Microwave on full power 10 minutes or until heated through. Stir halfway through cooking time. Serves 5.
Crock-pot chili
2 lbs. ground beef 2 T. shortening 2 c. chopped onion 2 cloves garlic, crushed 3 T. chili powder 11. salt 11. paprika It. oregano 11. ground cumin 1/21. cayenne pepper 1/2 c. beef stock 1 can (28 oz.) tomatoes 3 cans (1 lb. each) red kidney beans Heat shortening in skillet and brown beef, discarding fat. Combine all ingredients in cooker, stirring well. Cook on low, 8-10 hours; or high or automatic, 5 hours. Serve with combread and a glass of milk. Serves 8-10.
Montezuma’s revenge chili
Harold R. Timber, Taos, New Mexico, 1983 world champion at International Chili Society Cookoff. In a small saucepan dissolve the following in 2 cups water: 1 T. sugar 8 oz. beef consomme 2 tsp. oregano 2 T. paprika 2 T. cumin 1T. celery salt 7 T. Gebhardts chili powder 2T. MSG 1 tsp. cayenne pepper 1 tsp. garlic powder 1T. mole (paste) When this is dissolved, add this mixture to a 6-quart cooking pot, and keep at a light boil. In a frying pan saute the following ingredients in a little Wesson oil: 2 lbs. beef chuck (cut by hand in 3/8-inch cubes) 2 lbs. top round of beef (coarsely ground)
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