by J. W. Rider, 29 August 1996
The Chili Recipe links were starting to get oversized for
efficient downloading of the whole links page. So, I partitioned it into two
files of their own. I'll probably play with the text color
eventually, but in the mean time, I've tried to make it look much the same
way that it was before.
A few versions that try to go both ways:
Whether or not to make essential (pure) chili or to add
frijoles is something of a religious conviction. I prefer pure
chili, but in the next section, I've included links to a large
number of recipes that include beans in the recipes. (Beans would not bad
if, for instance, you were making a meat-free chili.)
In this section, I want to draw attention to the fact that these recipes
include beans as an optional ingredient. I have some problem with
that. I like beans, even though I won't put them into chili that I
make. I just don't see how you can decide at the last moment to add a couple
of cups to your chili pot without adjusting the other ingredients.
The end-result can be spiced right for no-beans or with-beans, but how can
you get it spiced right for both?
On the other hand, it's not as if there's such a thing as "just-right"
chili (with deference to Goldilocks). Many a chili recipe includes the
notation "Approximate measurements OK" and "Season to taste."
-
CHILI-8(M) - JERRY WOLF'S CHILI. This approach substitutes vinegar and
red wine for tomato sauce. The directions are particularly straightforward.
The notes indicate that no wine is too cheap for this recipe, and "spice to
taste".
- Billy's
Chili. Uses ground turkey instead of beef. Includes a suggestion to
serve the chili over egg noodles. Otherwise, except for the
suggestion that kidney beans are optional, this looks like essential chili.
-
TexasUSA Green Chili Chili. At least the listed ingredients are for
essential chili.
-
Carnivore Chili. This almost makes the essential chili category. Beans
are called for as an optional ingredient, but the author says that he's never
really tried it that way.
- Chili Mexene.
- Martha
Prettyman's Chilly Day Chili. Straightforward and easy. The
directions call for adding beans at the end, but the ingredients are
straight essential.
And just to show that chili can make any kind of dish taste better:
I do count myself among the purists who think that chili should
be just chili. On the other hand, it's a big world, and other
people have different tastes. I allow them to be so (he says, as if he
thinks he could do otherwise). No matter what you like to eat, it will
go better with chili.
- Cameron Simpson (Australia), Arjan de Mes
(University of Amsterdam, Netherlands), and Lars Sjödin (Sweden)
maintain collections of some of the usenet alt.gourmand recipe collection.
American viewers might find the Australian or Swedish variety easier to
follow.
- CHILI-1(M) - SUPER-BOWL CHILI (
au ) ( nl
) ( se
)
- CHILI-2(M) - MOM'S CHILI (
au ) (
nl ) ( se
) You're suppose to add a glub of catsup. No more, no less;
exactly one glub.
- CHILI-3(M) - ANDY BEALS' CHILI (
au ) ( nl )
(
se )
- CHILI-4(M) - STEVE'S CHILI (
au ) (
nl ) ( se )
Among other things, includes a dash of cloves and a half-pound of sliced
pepperoni.
- CHILI-6(M) - HEARTY CHILI (
au ) ( nl
) ( se
) More beans than beef?
- CHILI-7(M) - CHERNOBYL-CHILI (
au ) ( nl
) (
se ) I suspect that the old-time cattle drive chili chefs wouldn't have
bothered with this recipe. Pity. They would have finally found a good use
for the spare microwave they carried along in the chuckwagon. Only, did
anyone remember the thousand-mile extension cord to plug it in?
-
"Chili: Meal Of Fire" article in the Knowledge Adventure online
encyclopedia.
- Ostrich Chili.
Definitely falls into a surprise ingredient category.
- Cold Spring
Tavern's Wild Game Black Bean Chili.
- Jon
Shemitz couldn't believe how good this chili was.
- Blue Rodeo Chili. From
Marvelous Mimi's.
- Vegetarian
Chili No Carne from Bragg's Vegetarian Gourmet Recipes.
- From CDLC (Hawaii):
- Vegetable
Chili. From Bird's Eye. I'm not even sure that this really qualifies as
chili; it's certainly sans carne. However, it only takes a
few minutes to fix. The only way to do faster than that is open a can.
- Walt Howe's
Insolent Chili.
-
Ragú Chili. Things to do with that spare jar of spaghetti sauce.
-
Cornbread Chili. Another Ragú approach.
- How Don Ingerski gets
himself invited to every Superbowl. Don throws in just about every spare
spice in the kitchen to make his chili. So, I was slightly amused
when he added the dietary Sweet'n'Low. He insists that you have to use that
or the consistency won't work out right. Have you tried to argue with a
motorcycle cop recently?
- HyText Consulting --
Jerry Muelver's Brown Chili Recipe. A lot of wine is consumed during the
preparation of this recipe; it's not obvious that it's necessary.
-
Johnny's Chili. One of John Fraga's "Recipes to Kill For".
-
Watkins Recipe for Chicken Chili in Tortilla Cups. The recipe calls for
a lot of Watkins this and Watkins that, but substitutes will probably work.
I'll have to admit that it took me a few minutes to figure out exactly how
the lettuce was supposed to be used in chili.
-
Satellite Mike's Souper Crock Pot Chili Recipe. This seems to be
primarily a means to sell Satellite Mike's Chili Mix. However, the
directions are straightforward enough for you to substitute your own
ingredients, and I like the idea about using a crock pot to make
chili.
- Greenes-
Mable Brown's Gaga Chili. Very easy, but not particularly quick.
Basically, you throw the ingredients together and then do something else
while it cooks for a couple of hours.
- Fast
Chicken Chili. From the Redbook Cook.
- Black Bean Chili Marsala.
-
Walt's Own Chili. The description indicates that this is not a
Disneyland recipe, but it is from Walt.
- The
MacScouter's Chili Recipes. Several recipes, and includes some additional
links to other recipes.
- Stark's Chili.
- Country Salsa
Chili. Chuckie's Corner Web Kitchen strikes again.
- Veggie Chili
Express. From Sandy's Ketchum Kitchen.
- Black Bean
Chili. From Institute of HeartMath newsletter.
- The way Gary Kehl
likes his chili.
- From Callahan's
Cookbook (compiled by Danger Mouse) in Germany:
- White
Chili Recipe. Not a Christmas dish.
-
Lance Starr's Mother's Chili Con Carne Recipe. This has some of the
easiest to follow directions of any of the recipes here.
- A few more from Michael Witbrock's collection of recipes at
Carnegie-Mellon University:
- Bemo's World famous
chili .
-
Chorizo Chili. From the online cookbook of the Northwestern University
Library Staff Association (NULSA).
- Bartlett
Family White Chili. Yet another version of albino chili.
- Chili
Verde. The recipes indicates that traditional New Mexico chili
has no beans, but beans are specified, and there is no indication that they
are optional.
- Brown's Famous
Chili. More of a roll-your-own process than a recipe.
-
Ted Hajek's chili collection. Sometimes with, sometimes without beans.
At least all of the recipes are conveniently on a single page.
- Chili con Carne.
From Merlin P. Bodin's A Cajun Family's Recipe Book.
- Scott McIntyre's
"Chili that Kills". Cool! But can it wake the dead?
- At Washington University, St. Louis, MO:
- Kasvi's
Nuclear Chili. It's hard to tell whether Jyrki J. J. Kasvi's really
serious about this recipe or not. Maybe it's suppose to make more sense in
Finland. Some of the ingredients listed include: "cheap cow," beer, brown
sugar, and champignons (which I would never thought to put into
chili).
- Tom Thomas' Special
Killer Chili. As much disclaimer as recipe.
- On Jim & Myra Brown's homepage:
- Matt's Famous
Wildcard Chili. With two pounds of 90% lean ground beef. I wonder what
Matt Rogers thinks is in the other 10%?
- Hawaiian recipe of month. Seems
to be a little behind schedule.
- Dana Johnson's Italian
Chili. I presume that it is the sausage that is suppose to make this
"Italian".
- "Farm Hands"
Fat free chili.
- Manny's Ragin
Cajun Chili. Neil Dronet's Dad includes finely chopped celery as a listed
ingredient, but you're going to have to guess as to when you should add it.
- Grilled
Chili. It's not just grilling the meat that gives Charlotte Gibson a
novel approach. She adds thyme and basil and Worcestershire to the pot. In
fact, I wonder just how often someone who starts this recipe comes to the
point where everything goes into the pot and they realize that they can eat
this fully cooked steak dinner now, or wait three to four hours to eat it
with a spoon....
- From Arjan Kenter's collection of vegetarian recipes in the Netherlands.
Strictly vegetarian chili would have bothered me back in the Sul Ross days,
but this doesn't look bad if you are really trying to watch your weight.
- From the Texas Beef Council recipe collection:
- Beef Chili. Locating
this recipe was a toss-up. It doesn't include beans, but it does try to
stretch the chili with whole kernal corn. It doesn't sound bad, but
it didn't sound like just the essence of chili either.
- Make You Famous Lite Beef
Chili. I was a surprised/amazed/astonished to discover that someplace
that called themselves a "Texas Beef" organization would make a chili recipe
that included a variety of vegetables "for flavor". Must be some of them
"naturalized" Texans.
Additional chili recipe links:
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