These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Meal-master import by David Harmon.

MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: "LOS VENGANZA DEL ALMO" CHILI
 Categories: Chili, Wp
   Servings:  4
 
      1 tb Oregano
      2 tb Paprika
      2 tb MSG (monosodium glutamate)
     11 tb Gebhardt's Chili powder
      4 tb Cumin
      4 tb Beef bouillon
           (instant, crushed)
     36 oz Old Milwaukee beer
      2 lb Pork, cubed (thick
           Butterfly pork chops)
      2 lb Chuck beef, cut into cubes
      6 lb Ground rump
      4    Large onions,
           Finely chopped
     10    Cloves garlic,
           Finely chopped
    1/2 c  Wesson oil or kidney suet
      1 ts Mole (powdered),
           Also called mole poblano
      1 tb Sugar
      2 ts Coriander seed (from Chinese
           Parsley, cilantro)
      1 ts Louisiana Red Hot Sauce
           (Durkee's)
      8 oz Tomato sauce
      1 tb Masa Harina flour
           Salt to taste
 
   In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
   bouillon, beer and 2 cups water.  Let simmer.
  
   In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
   Wesson oil or suet.  Drain and add to simmering spices.  Continue
   until all meat is done.
  
   Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices
   and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole,
   sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.
  
   Dissolve masa harina flour in warm water to form a paste.  Add to
   chili.  Add salt to taste.  Simmer for 30 minutes.  Add additional
   Louisiana Hot Sauce for hotter taste.
  
   Makes 1 pot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: "CAPITOL PUNISHMENT" CHILI
 Categories: Chili, Wp
   Servings:  4
 
      1 tb Oregano
      2 tb Paprika
      2 tb MSG (monosodium glutamate)
      9 tb Chili powder, light
      4 tb Cumin
      4 tb Beef bouillon
           (instant, crushed)
     24 oz Old Milwaukee beer
      2 c  Water
      4 lb Extra lean chuck,
           Chili grind
      2 lb Extra lean pork,
           Chili grind
      1 lb Extra lean chuck,
           Cut into 1/4" cubes
      2    Large onions, finely chopped
     10    Cloves garlic,
           Finely chopped
    1/2 c  Wesson oil or kidney suet
      1 ts Mole (powdered),
           Also called mole poblano
      1 tb Sugar
      1 ts Coriander seed (from Chinese
           Parsley, cilantro)
      1 ts Louisiana Red Hot Sauce
           (Durkee's)
      8 oz Tomato sauce
      1 tb Masa Harina flour
           Salt to taste
 
   In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
   bouillon, beer and 2 cups water.  Let simmer.
  
   In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
   Wesson oil or suet.  Drain and add to simmering spices.  Continue
   until all meat is done.
  
   Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices
   and meat mixture.  Add water as needed.  Simmer 2 hours.  Add mole,
   sugar, coriander seed, hot sauce and tomato sauce.  Simmer 45 min.
  
   Dissolve masa harina flour in warm water to form a paste.  Add to
   chili.  Add salt to taste.  Simmer for 30 minutes.  Add additional
   Louisiana Hot Sauce for hotter taste.
  
   Makes 1 pot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: C.V. Woods World Championship Chili
 Categories: Chili, Wp
   Servings: 12
 
      1    (3 lb) chicken
  1 1/2 qt Water
    1/2 lb Beef suet
    1/4 c  Finely chopped celery
      7 c  Peeled, chopper tomatoes
      2 ts Sugar
      5 lb Ctr cut pork chops , thin
      4 lb Flank steak
      3    Medium onions,
           Cut in 1/2 inch pieces
      3    Green peppers,
           Cut in 3/8 inch pieces
      1 lb Jack cheese, shredded
      6    Long green chiles
      1 ts Oregano
      1 tb Ground cumin
    1/2 ts MSG
      1 tb Pepper
      4 ts Salt
      5 tb Chili powder
      1 ts Cilantro
      1 ts Thyme
      1 c  Beer
      2    Cloves garlic,
           Finely chopped
           Juice of lime
 
   Cut chicken into pieces and combine with water in large saucepan.
   Simmer 2 hours then strain off broth.
  
   In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
   hours.
  
   Boil chiles 15 min until tender, remove seeds and cut in 1/4 in
   squares.
  
   Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and
   thyme with beer until all lumps are dissolved. Add tomato mixture,
   chiles, beer mixture and garlic to chicken broth.
  
   Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
   skillet, add 1/2 pork chops and brown. Repeat for remaining pork
   chops. Add pork to broth mixture and cook slowly 30 min.
  
   Trim all fat from flank steak and cut into 3/8 cubes. Brown flank
   steak in remaining drippings about 1/3 at a time. Add to pork
   mixture. Return to simmer and cook slowly about 1 hour. Add onions
   and green peppers, simmer 2-3 hours longer, stirring with wooden
   spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
  
   Reheat chili before serving. About 5 minutes before serving time, add
   cheese.  Just before serving, add lime juice and stir with wooden
   spoon.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: FRED DREXEL'S  1981 WINNING RECIPE CHILI
 Categories: Chili, Wp
   Servings:  4
 
  2 1/2 lb Beef brisket,
           Cut into 1" cubes
      1 lb Lean pork, ground
      1    Large onion, chopped finely
      2 tb Wesson oil
           Salt and pepper to taste
      3    Cloves garlic, minced
      2 tb Diced green chilies
      8 oz Tomato sauce
      1    Beef bouillon cube
     12 oz Budweiser beer
  1 1/4 c  Water
      4 tb Chili powder
           (or 6 T if desired)
  2 1/2 tb Ground cumin
    1/8 ts Dry mustard
    1/8 ts Brown sugar
      1    Pinch of oregano
 
   In a large kettle or Dutch oven, brown the beef, pork and onions
   in hot Wesson oil.  Add salt and pepper to taste.  Add remaining
   ingredients.   Stir well.   Cover and simmer 3 to 4 hours, until
   meat is tender and chili is thick and bubbly.  Stir occasionally.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: GREEN CHILI WITH PORK
 Categories: Chili, Wp
   Servings:  6
 
    1/2 c  Olive oil
      2    Large yellow onions,
           Chopped, about 4 cups
      8    Medium garlic cloves,
           Peeled and chopped
      8    Fresh Jalapeno peppers,
           Stemmed and minced
      3    Carrots, peeled and sliced
           Crosswise into 1/2" pieces
  1 1/2 tb Dried oregano,
           Preferably Mexican
      3 lb Boneless pork shoulder,
           Cut into 1/2" cubes
      5 c  Chicken stock or
           Canned broth
           Salt
     28 oz Crushed Italian plum
           Tomatoes, drained
      1    Potato, peeled and grated
           (1= 8 oz)
     12    Large Poblano chilies
           (1 1/2 lb),
           Roasted and peeled
           *OR*
     28 oz Can whole roasted mild
           Green chilies, drained
 
   In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
   oil over medium heat.  Add onions, garlic, Jalapenos, and carrots.
   Cook,stirring once or twice, for 10 minutes.  Stir in oregano and
   pork cubes and cook until pork has lost its pink color, about 20
   minutes.  Stir occasionally.
  
   Stir in the chicken stock, 1 ts of salt, crushed tomatoes and the
   grated potato.  Bring to a boil, then lower the heat and cook
   partially covered, for 1 1/2 hours, stirring occasionally.
  
   Cut the Poblano into 1/2" strips.  Add them to the chili and cook ,
   stirring often, for another 30 to 45 minutes or until the pork is
   tender and the chili is thickened to your liking.  Taste for correct
   seasonings and let cook another 5 minutes.  Serve hot.
  
   NOTE: To roast Poblanos, stick them on a serving fork and turn over a
   gas burner until thoroughly charred.  Wrap chilies in a paper bag
   after you roast them.  When cool, rinse under cold running water,
   rubbing off the burned skin.  Pat dry and de-stem chilies.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Jay Pennington's Just Plain Good Chili
 Categories: Chili, Wp
   Servings: 16
 
           Oil
      3    Medium onions,
           Finely chopped
      2    Medium green peppers,
           Finely chopped
      3    Stalks celery,
           Finely chopped
      8 lb Coarsely ground beef
      1 cn (6oz) tomato paste
      2 cn (1lb-13oz) stewed tomatoes
      2 cn (1lb) tomato sauce
      1 cn (7oz) chile salsa
      3    Cloves garlic,
           Finely chopped
      2 cn (3 oz) chili powder
      1    Medium jalapeno chili,
           Seeded and chopped
      2 tb Salt
           Oregano
           Garlic salt
           Coarsely ground pepper
 
   Thinly cover bottom of heavy 2 gal pot with oil. Saute onions, green
   peppers and celery 10 min.. Add meat and cook 10 min or until brown.
   Stir in tomatopaste, stewed tomatoes and tomato sauce.
  
   Add chopped garlic, chili powder, salt, dash oregano, chile salsa and
   jalapeno. Cook 30 min, season to taste with garlic salt and pepper,
   then simmer2 1/2 hours. Stir every 10-15 min.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: MARGO KNUDSON'S CHILI
 Categories: Chili, Wp
   Servings:  6
 
      2    Medium onions, chopped
      6    Cloves garlic, approximately
      2 tb Kidney suet or lard
           (caudal fat???)
      2 oz Gebhardt's Chili Powder
    1/2 oz Regular dark chili powder
      3 lb Prime beef, cubed or
           Coarsely ground
           White pepper to taste
      1 c  Beef broth
      3 oz Bulk pork sausage
      1    Medium green chili pepper,
           Minced
    1/2 ts Hot New Mexico chili powder
    1/2 oz Cumin
    1/2 ts Coriander (optional)
      6 oz Tomato sauce
    1/2 c  Oregano tea (1 T. oregano
           Steeped in hot water 30 min.
    1/2 oz Salt
    1/4 ts Cayenne pepper (if needed)
           Dash Tabasco Sauce
 
   Winner, 1987 World Championship
  
   Saute onions and minced garlic in suet about 3 minutes.  Add
   Gebhardt's and regular chili powder.  Mix well.
  
   Brown beef in another pan, a pound at a time, adding white pepper
   while browning.  Add meat to onions and spices, using a little broth
   to keep from sticking.
  
   Saute sausage and green chili pepper together 2 minutes.  Add to the
   pot along with meat and onions.  Cook 15 minutes.
  
   Add New Mexico chili powder, cumin, coriander, tomato sauce and
   remaining broth.  Mix well and cook for 30 minutes.
  
   Add oregano tea (strained).  Cover and cook over low heat about 2
   hours or until meat is tender, stirring occasionally.
  
   During the last 20 or 30 minutes add salt, cayenne pepper and
   Tabasco, if needed.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: NEVADA ANNIE'S CHAMPION CHILI
 Categories: Chili, Wp
   Servings: 24
 
      3    Medium onions
      2    Medium green peppers
      2    Large stalks celery
      2    Cloves garlic
      1    Small Jalapeno pepper,
           Fresh, seeded & diced
      8 lb Lean chuck, coarsely ground
      7 oz Diced green chiles
     28 oz Stewed tomatoes
     15 oz Tomato sauce
      6 oz Tomato paste
      6 oz Chili powder
      2 tb Cumin
           Tabasco sauce to taste
     12 oz Beer, divided
           Into two portions
     12 oz Mineral water
      3    Bay leaves
           Garlic, salt
           And pepper to taste
 
   LaVerne Harris, aka Nevada Annie, Winner 1978
  
   Dice and saute the first five ingredients.  Add the meat and brown
   it.
  
   Add the remaining ingredients, including half the beer (Annie sez to
   drink the remainder!).  Add water just to cover the top of the
   mixture.
  
   Cook about 3 hours on low heat, stirring often.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: OAKWOOD FEED STORE CHILI
 Categories: Chili, Wp
   Servings:  8
 
      1 lb Bacon, chopped
      3 lb Lean beef chuck roast, cubed
  1 1/2 lb Regular hamburger,
           Preferably chuck
      2 lb Pork roast,coarsley ground
           (Boston butt)
      4 tb Prepared garlic in oil
      3    Large onions
      4 oz Canned chopped chilies
           (El Paso brand)
      6    Fresh Jalapeno chilies,
           Chopped
      5 tb Freshly ground DRY Mexican
           Chilies, Anaheim if possible
      2 tb Freshly ground DRY Ancho
           Chilies
      2 tb Good quality chili pepper
  1 1/2 tb Hungarian paprika
      4 tb Fresh ground cumin seed
      1 tb Fresh ground black pepper
      2 tb MSG or Accent (optional)
      1 tb Tabasco sauce
      2 tb Worchestershire sauce
      1 pt Beef stock
      1 pt Canned tomatoes
 
   Fry bacon in a heavy pot till crisp and the fat is rendered.  Remove
   and reserve bacon.  Pour off most of the bacon fat into a heavy cast
   iron skillet, leaving s small amount in the pot.  Brown the meat and
   garlic in the skillet.
  
   Saute onions in the fat remaining in the pot until soft.  Add the
   meat, bacon, ground chilies, dried spices, the sauces, green chilies,
   Jalapenos, stock and tomatoes.  Simmer for two hours.
  
   Allow the chili to sit in the refrigerator for 24 hours to give
   the spices a chance to intensify.
  
   For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
   shredded Monterey or sharp Cheddar cheese, and saltines.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: RENO RED CHILI
 Categories: Chili, Wp
   Servings:  4
 
      3 lb Round steak, coarsely ground
      3 lb Chuck steak,   "        "
      1 c  Wesson oil or suet
           Black pepper to taste
      3 oz Gebhardt's Chili powder
      6 tb Cumin
      2 tb MSG
      6    Small cloves garlic, minced
      2    Medium onions, chopped
      6    Dried chili pods, boiled
           30 minutes in water,
           (seeded & de-stemmed)
           **OR**
      3 oz Bottle of New Mexico pepper
      1 tb Oregano, brewed in.....
    1/2 c  Budweiser beer, like tea
      2 tb Paprika
      2 tb Cider vinegar
      3 c  Beef broth
      4 oz Diced green chilies
           (Ortega brand)
     14 oz Stewed tomatoes
           (or to taste)
      1 ts Tabasco sauce, or to taste
      2 tb Masa harina flour
 
   Joe & Shirley Stewart's Championship Chili, 1979
  
   Brown meat in oil or fat, adding black pepper to taste.  Drain meat
   and add chili powder, cumin, MSG, garlic and chopped onion.  Cook
   for 30 - 45 minutes using as little liquid as possible.  Add water
   only as necessary.  Stir often.
  
   Remove skins from boiled chile pods.  Mash the pulp and add to meat
   mixture.  Strain oregano tea, then add to meat mixture along with
   paprika, vinegar, 2/3 of the beef broth, green chiles, stewed
   tomatoes and Tabasco sauce.  Simmer 30 - 45 minutes.  Stir often.
  
   Dissolve masa flour into remaining beef broth then pour into chili.
   Simmer another 30 minutes, stirring often.
  
   Makes 1 potful.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: SEAFOOD CHILI
 Categories: Chili, Wp
   Servings:  6
 
    1/4 c  Olive oil
      2 c  Chopped onions
      2    Leeks, white part only,
           Trimmed and chopped
      1    Large celery stalk, chopped
      8    Garlic cloves, minced
      5 ts Dried oregano, pref. Mexican
     35 oz Italian plum tomatoes,
           Undrained if canned
     16 oz Clam juice
      2 c  Dry red wine
    1/2 c  "Santa Cruz Red Chili Paste"
      5 ts Freshly toasted cumin seed
      1 tb Salt
      1 ts Cayenne pepper
      2    Red Bell peppers, seeded,
           Deveined, 1/2 inch dice
     12    Littleneck clams
     12    Mussels, scrubbed
           And debearded
  1 1/2 lb Scrod or other lean white
           Fish, cut into 1 inch pieces
     12    Large shrimp, peeled and
           Deveined
    3/4 lb Bay scallops
    1/2 c  Minced fresh cilantro
           (Chinese parsley, coriander)
 
   Heat oil in heavy Dutch oven over low heat.  Add onion, leeks, and
   celery.  Cover and cook until tender, about 15 minutes.  Add garlic
   and oregano, cook another 10 minutes then add tomatoes, breaking up
   with a spoon.  Blend in the clam juice, wine, chili paste*, cumin,
   salt and cayenne.  Bring to a boil, skimming occasionally.  Reduce
   heat and simmer, partially covered, for about 1 hour, skimming.  Mix
   in bell peppers.  Simmer uncovered for 20 minutes.  Cool.
   Refrigerate overnight.
  
   Bring chili to a boil.  Adjust heat so that liquid simmers briskly.
   Skim well and adjust seasonings.  Add clams and mussels.  Cover and
   cook until shellfish open, 5 to 10 minutes.  Discard any that do not
   open.  Gently stir in scrod and shrimp.  Cover and simmer for  a
   minute.  Add scallops, cover and simmer until fish is just opaque,
   about 2 minutes.
  
   Ladle chili into bowls.  Top with cilantro.
  
   "Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili
   and Spice Co., P.O. Box 177, Tumacacori, AZ  65640.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: Sen. Joseph Montoya's New Mexican Chili
 Categories: Chili, Wp
   Servings:  4
 
  1 1/2 lb Round steak,
           Cut in 1/4 cubes
      2    Cloves garlic, minced
      2 tb Oil
  1 1/2 ts Flour
      3 tb Unspiced chili powder
      2 c  Water
      1 ts Salt
 
   Heat oil in saucepan of Dutch oven, add meat and cook and stir 10
   min. add garlic when meat is partially browned. Sprinkle with flour
   and stir 1 min longer. Add chili powder, water and salt. Cover and
   simmer 45 min.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TEXAS BEEF CHILI
 Categories: Chili, Wp
   Servings:  6
 
      2 lb Beef chuck or shin,
           In 1/2" cubes
      8 tb Olive oil
      5 tb Med-hot chili powder
      1 lb Spanish chorizo sausage,
           Sliced 1/4" thick
      3    Medium onions, chopped
      8    Garlic cloves
      1 tb Oregano, preferably Mexican,
           Crumbled
      2 ts Cumin, ground
      2 ts Salt
      1 ts Fresh ground pepper
      4 lb Canned Italian plum
           Tomatoes, drained
           And chopped
     24 oz Beer, Dos Equis or
           Other Mexican beer
      6 oz Tomato paste
 
   Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum
   bowl.  Let stand in refrigerator overnight.
  
   Heat 3 T. oil in large, heavy skillet over med-hi heat.  Brown the
   meat in batches (do not crowd) on all sides, about 5 minutes.
   Transfer to a large pot, using slotted spoon.  Add chorizo to skillet
   and brown well.  Transfer to pot using slotted spoon.  Reduce heat to
   med-lo.  Add more oil to skillet, if necessary.  Add onions and cook
   until translucent, about 10 minutes.  Add garlic, chili powder,
   oregano, cumin, salt and pepper.  Stir 3 minutes then transfer to
   pot.  Stir in tomatoes, beer and tomato paste.  Bring to a boil then
   reduce heat.  Cover and simmer until meat is very tender, stirring
   occasionally, about 3 hours.  Uncover during last hour if necessary
   to thicken liquid into sauce.
  
   Some good accompaniments are pinto beans and salsa as side dishes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: TEXAS CHILI CON CARNE
 Categories: Chili, Wp
   Servings:  4
 
      6    Pequin chilies (small but
           Very hot chilies!)
      6    Ancho chilies (large dried
           Chilies)
      2 lb Stewing beef, cut up
           Into 1/2" cubes
      1 tb Olive oil
      2    Bay leaves
      1 tb Cumin, ground
      2    Cloves garlic, peeled
      2 ts Oregano, preferably Mexican
      2 tb Paprika
      1 ts Sugar
           Coarse salt
           Fresh ground black pepper
 
   Tear the chilies in strips and pour two cups boiling water over them.
   Let soak for 30 minutes.  Drain, reserving the liquid, and set aside.
  
   Heat the oil in a heavy casserole and brown the beef cubes.  Add the
   chilie soaking liquid and bring to a boil.  Add the bay leaves, turn
   down the heat and let simmer for an hour.  Meanwhile, puree the rest
   of the ingredients, including the chilies, with a half cup of water,
   or more if needed, in a blender or processor.  Add the puree to the
   meat and let simmer for 30 minutes more, adding water as necessary.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: 1981 WORLD CHAMPIONSHIP BUTTERFIELD STAGELINE CHILI
 Categories: Chili, Wp
   Servings: 25
 
      4    Medium onions, minced
     10 lb Lean beef brisket,
           Finely chopped
    1/4 c  Oil
  1 1/2    Cloves garlic, minced
      2 lb Ground pork
      1 cn (7oz) whole green chiles,
           Minced
      1 cn (15oz) tomato sauce
      1 lb Whole tomatoes,
           Finely chopped
      1 tb Cumin
      1 ts Salt
      1 ts Oregano
      1 tb Dry mustard
      1 oz Tequila
      1    Can beer
      2 cn (3 oz) chili powder
      2    Beef bouillon cubes
 
   Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin,
   oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer,
   chili powder and bouillon cubes.
  
   Bring to boil, then reduce heat and simmer 2-3 hours. Stir
   occasionally.  Do not stir the last 30 min before serving.
 
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