20-21 Chili Recipe BookL INC O L N PR E PAR ATO RY

AC AD E M Y

Lincoln Prep Chili Cookbook

Submit!We were not able to host our

cook-off as usual, so instead we put the call out for your favorite

chili recipes, and you came through!

Read!Sit down, cuddle up, and find a recipe that looks delicious to you! All the ingredients and

instructions are listed for every recipe.

Enjoy!Cook and enjoy! We hope you find a recipe you love and can enjoy a family dinner with it!

Cinnamon Chili, Mr. Ashton

Ingredients

• 1 1/2 pounds ground beef• 1 sweet onion, peeled and chopped• 4 garlic cloves, peeled and minced• 2 tablespoons tomato paste• 1 tablespoon dried oregano• 2 cups chicken broth• 2 teaspoons cumin• 2 teaspoons chili powder• 2 tablespoons brown sugar• 2 tablespoons cider vinegar• 1 teaspoon sea salt• 1 tablespoon cinnamon• 1 cup shredded cheddar cheese• 2 scallions, chopped• ½ cup sour cream

Instructions

• Place beef in a large deep skillet over medium high heat and cook until browned, breaking it up with a wooden spoon. Scoop it out and set aside.

• Add onion and garlic and cook until onion starts to soften, about 5 minutes. Add tomato paste, oregano, cumin, broth, chili powder, brown sugar, vinegar, salt and cinnamon, stir it all up and bring it to a simmer.

• Add the beef and let it all simmer over low heat for about 30 minutes until liquid is reduced.

• Divide among bowls, garnish with cheese and scallions and sour cream and serve!

Cincinnati Chili, Ms. Walters (pt. 1 of 2)

Ingredients

• 5 cups water• 6 oz can of Tomato paste• 1/2 oz baking chocolate (unsweetened)• 1/4 cup chili powder• 1 tsp cinnamon• 1 tsp garlic powder• 1 tsp cumin• 1/4 tsp allspice• 1/4 tsp ground cloves• 1/4 tsp red pepper flakes (or less, depending

on your desired heat level)• 1/8 tsp black pepper• 3/4 tsp salt• 1/2 tsp sugar• 2 Tbsp apple cider vinegar• 1 1/4 lb lean ground beef

Instructions

• Add the 5 cups of water in a large pot• Add the tomato paste and chocolate and heat over

medium heat stirring to combine for about 3 minutes

• Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, salt, sugar and vinegar

• Next, crumble the raw ground beef into the pot with your fingers, then use a potato masher, whisk or fork to break up the meat into very fine pieces

• Turn heat to high to bring to a boil• Once boiling, turn the heat down to med-low• Cook, uncovered, for 1 to 1 1/2 hours, at a low boil,

stirring occasionally until sauce has thickened quite a bit

• Serve over thin spaghetti or a hot dog with

Cincinnati Chili, Ms. Walters (pt. 2 of 2)

Cincinnati Chili Ways

• 2-way = spaghetti and chili

• 3-way = spaghetti, chili, cheese (My

fav)

• 4-way = spaghetti, chili, onions OR

beans, cheese

• 5-way = spaghetti, chili, onion AND

beans, cheese

Cincinnati Chili Coneys

• Bun, hot dog, chili

• Bun, hot dog, chili, cheese

• Bun, hot dog, chili, mustard OR

onion, cheese

• Bun, hot dog, chili, mustard AND

onion, cheese (My other fav)

McGinty’s Chili, The McGinty Family

Ingredients

• 1 ½ pounds ground beef• 1 tbsp olive oil • 2 medium onions, chopped• 4 cloves garlic, minced• ¾ tsp salt• 1 tsp ground black pepper• ½ cup chopped green bell pepper• ½ cup chopped red bell pepper• 5 tbsp chili powder• 3 teaspoons garlic powder• 1 tsp hot pepper sauce • 1 16 oz cans of red kidney beans

(drained)• 1 15 oz can tomato sauce/35 oz Ragu• 6 oz beer (1/2 can)• 2 tbsp ground cumin• 1 table Worcestershire sauce

Instructions

• Cook the ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off the fat. Add bell peppers, chili powder, garlic powder, onion powder, and hot pepper sauce. Continue to cook on low heat for three minutes while stirring. After three minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.

• This chili recipe is better when you cook it the day before and let it refrigerate overnight!

Ellen’s Vegan Quinoa Chili, Mr. Poudrier

Ingredients

• 4.5 cups vegetable broth• 1 cup uncooked quinoa/lentil blend• 2 cans 15oz black beans • 1 can 28oz diced tomatoes• ½ cup chopped red pepper• ½ cup chopped green pepper • 1 chopped carrot• 1 diced onion• 4 cloves garlic• 1 chili pepper/hot pepper• 4 tsp chili powder • 2 tsp cayenne pepper• 2 tsp salt• 2 tsp ground pepper • 2 tsp cumin• 2 tsp oregano

Instructions

• Add the broth, quinoa, black beans, and tomatoes to the slow cooker. Stir to combine

• Next, add the peppers, carrot, onion, garlic, and stir

• Add the rest of the seasonings and stir to combine

• Set crock-pot to high for 2/5-3 hours or on low for 5-6 hours

• (Makes 10-13 servings) Top with half an avocado, thinly sliced or cubed

Korean Chili, Ms. Yu

Ingredients

• 2-3 pounds of cubed sirloin or other lean steak

• 2 cups of red kidney beans• ¼ cup of Korean red pepper paste• ½ onion – diced • 1 tbsp of minced garlic• 1 bottle of Korean bulgogi

sauce/marinade • 2 tbsp of sesame seed oil• ¼ cup of red pepper oil• 1 can tomato paste• 16oz of diced tomatoes

Instructions

• Soak beans for 24 hours before using. Boil beans in saucepan with eight cups of water for 20 minutes to soften

• Cut beef into cubes and marinade in the bulgogi sauce for four hours

• Remove from marinade and brown insaucepan under medium heat with sesameoil until brown outside

• Combine all ingredients into large chili pot• Simmer on low heat for 4+ hours• Remove from heat, serve warm or hot

Vegetarian Chili, The Ulano Family

Ingredients

• 1 tablespoon olive oil• 2 cups diced onion• 2 tablespoons chili powder• 1 tablespoon minced garlic• ½ cup diced red bell pepper• ½ cup diced yellow bell pepper• 1 teaspoon ground cumin• 2 ½ teaspoons ground basil• 1 teaspoon ground oregano• ½ teaspoon ground thyme• 3 cups tomato sauce• 4 ½ cups diced canned tomatoes• 4 ounces crumbled tempeh• 1 tablespoon blackstrap molasses (optional, high in

vitamin Bs and calcium)• 1 chipotle pepper, crushed (optional)• 2 teaspoons chopped cilantro• 2 ½ cups vegetable stock• ½ cup cooked adzuki beans• ½ cup cooked anasazi or chili beans• ½ cup cooked kidney beans

Instructions

• In a large saucepan add olive oil over medium heat

• Add onions and chili powder and sauté until the onions are translucent

• Add garlic and sauté briefly, about 30 seconds

• Add herbs and bell peppers and continue to sauté until peppers are tender

• Add tomato sauce, tomatoes, tempeh, blackstrap molasses, chipotle pepper, cilantro, and mix thoroughly

• Add vegetable stock and let simmer for one hour

• Add beans and cook for another 45 minutes

• (makes about 4-6 servings, apx. 180 calories)

What the Doctor Ordered Chili, Dr. Wenz

Ingredients

• 1 lb ground beef• 2 (8 oz) cans stew tomatoes• 2 (16 oz) cans dark red kidney beans• 2 table spoons hot Mexican chili powder• 2 garlic cloves• 1 Tablespoon Worchester sauce• 1 whole onion chopped• 1 can of green chilis• 3 Jalapeños• Toppings• Shredded cheese• Plain non-fat green yogurt• Chives

Instructions

• Brown the ground beef with the chopped onions

• Blend the stewed tomatoes in a blender

• Add the blended stewed tomatoes to the ground beef

• Rinse cans of beans and add them to the ground beef

• Add the rest of ingredients to the ground beef

• To serve sprinkle cheese on top and plain non-fat Greek yogurt and chives

Winter White Chili, The Ashbaugh Family

Ingredients

• 1 lb raw diced chicken• 1 medium onion, chopped • 1 cup celery, chopped• 1 tsp ground cumin• 2 tsp chili powder• 1 16oz can white beans drained• 1 14oz can corn, drained• 1 14.5oz can chicken broth• 1 4oz can diced green chilis• Fresh pressed garlic• Fresh pepper

Instructions

• In a large saucepan brown chicken, onion, and celery

• Stir in cumin, garlic, and chili powder

• Add remaining ingredients

• Bring to a boil, cover, and simmer for 15-20minutes until heated through and flavors areblended

• (makes six servings)

• Chef’s note: I make a double batch, place it in a crockpot for a couple of hours on low heat to freeze the leftovers to enjoy again!

Green Chili Stew, The Mitchell Family

Ingredients

• 1 tbsp of canola or vegetable oil• 2lbs pork shoulder or lamb shoulder, cut in ¾-

inch cubes• 1 medium onion, diced• 3 garlic cloves, minced• 5 cups water, or more as needed• 1 ½ - 1 ¾ pounds russet potatoes, unpeeled,

diced in ¾- to 1-inch chunks• 2 cups chopped roasted mild-to-medium New

Mexican green chile, fresh or thawed frozen• 1 medium tomato, chopped• 1 tsp garlic salt• 1 tsp salt, or more to taste

• The Mitchell family uses this recipe, originally from The Rancho De Chimayo Cookbook

Instructions

• Warm the oil in a Dutch oven or large heavy saucepan over medium-high heat. Sear and brown the meat in two batches. Reserve the first batch of seared meat on a plate. When the second batch of meat has browned, stir in the onion and garlic and cook for several minutes, until the onions become translucent.

• Scrape the plated meat and juices back into the pan. Pour in 5 cups of water, which should be enough to cover the meat, and scape the mixture up from the bottom to loosen any browned bits. Reduce the heat to a simmer and cook uncovered for 45 minutes.

• Stir in the potatoes, chili, tomato, garlic salt, and salt, and add more water if needed to keep the meat and potatoes covered. Continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended. Add more salt in the last few minutes of cooking if you think the stew needs it.

• Ladle into bowls and serve hot

Andersons Chili, Mr. Anderson

Ingredients

• 1 lb beef• Half a bar 80% Dark Chocolate• 1 cup sugar• 2 tbsp Turmeric• 1 tbsp Salt• 1 tbsp Pepper• 2 tbsp Chili Powder• 2 tbsp Cumin• 1 onion chopped• 2 cans stewed tomatoes• 2 cans beans (any type, usually black)

32 oz if using dried beans

Instructions

• In pan, sauté chopped onion until translucent• Add beef and cook till brown; Remove from heat• In crock pot, add remaining ingredients• Beans and beef can be changed independently of each

other as desired. For beans, depending on desired level of salt, you can rinse them (less salt) or not (more salt) as desired.

• Add spices• Add enough water to cover everything (or chicken,

beef, or vegetable stock as desired)• Cook on high for an hour• Taste! At this point, try the chili; use the table at the

end of this book to find out what to do to fix the taste• Follow this for 3-4 hours. At this point you can either

put the crock pot on warm and let it sit overnight or remove it and place it in the fridge overnight.

Honey Bourbon Southern Chili, The Schauermann Family

Ingredients

• 1 ½ lbs stew meat cut into good sized pieces • 2 tbsp olive oil• 1 medium whit onion chopped (and more for

garnish)• 2/3 green pepper diced• 2 cloves garlic minced• 2 14.5oz cans tomato sauce• 14.5oz can diced, stewed tomatoes • 14.5oz water (use can from above)• 15oz can red kidney beans• 15oz can white kidney beans (cannellini)• 1 ½ tbsp chili powder• ¼ tsp ground cumin• ¼ cup Wild Turkey American Honey• ¼ cup chopped fresh cilantro (and more for

garnish) • ½ cup grated cheese

Instructions

• In a large pot place the tomato sauce and can of diced tomatoes, chili powder, cumin, garlic, and American Honey; heat to a strong simmer

• Brown the stew meat in fry pan juices, and measure backapproximately four tbsp of the meat juices

• Raise the heat to mid-high and add minced onions to sauté • Add the sauteed onions to the pot, stir, add green pepper,

cilantro, and then browned stew meat• Bring to a boil and then back off heat to a simmer for 20

minutes, stirring occasionally • Place beans in a strainer and rinse them in sink to remove

the canning juices; place in pot and cook until beans are tender (about 20 minutes)

• In three small sauce type cups, place grated cheese, onions, and cilantro for guests to use as garnish

• The Schauermann family uses this recipe, originally from “Easy Recipe’s & Stuff”

Mitchell Family Chili, Dr. Mitchell

Ingredients

• 1lb lean ground beef• 1 small yellow onion• 2 cloves of garlic, nicely minced• 1 green pepper chopped• 1 can 15oz petite cut or crushed tomatoes• 1 cup tomato juice• 1 can 15oz kidney beans, drained of liquid• 2 or more tablespoons of chili powder• Salt to taste (salt already in above tomatoes)• Fun Garnishes:

• Green onions, chopped• Mexican mix shredded cheese• Sour cream• Guacamole• Lots of Fritos of course

Instructions

• Brown the ground beef in a fry pan and add the

onions and garlic to the meat as it browns

• Add the green pepper to the cooking mix

• Now add the crushed tomatoes, kidney beans, and

chili powder

• Tomato juice will give you the desired thickness of

the chili

• Cook gently to blend flavors. This is on top of the

stove where you can stir as needed

• Ready to eat in about 15 minutes as you lay out

optional choice toppings

• Rice (some will want a little in the bowl before you

add the chili on top)

• This recipe may be doubled. Add tomato juice to

desired chili thickness

Very Easy Southern Ham Hock Chili, The Schauermann Family

Ingredients

• One 1lb, 11oz package pinto beans, soaked

overnight

• 1-quart chicken stock

• 1-quart quarter

• 1 onion, halved or chopped

• 2 halves smoked ham hock (about 3/4lb

total)

• 2 bay leaves (optional)

• 1 tsp black pepper, plus more to taste

• 1 tsp garlic powder, plus more to paste

• Salt to taste

Instructions

• Add the soaked beans, chicken stock, water,

onion, ham hocks, and bay leaves (if using) to

a large stock pot or slow cooker

• Bring to a boil, reduce to a simmer, cover with

lid, and cook, stirring occasionally until the

beans are nice and tender (about 1 ½ hours)

• Season with pepper, garlic powder, and salt

• The Schauermann family uses this recipe,

originally from “The Hungry Hutch”

Coconut Curry Chicken Chili, Ms. Harris

Ingredients

• 2 large onions, diced or in strips• 2 cans coconut cream• 1 whole fryer chicken, boiled and de-

boned• Save about a cup of broth for the curry• You can use thighs or breasts, cut into

chunks• 3-4 tbsp curry powder• 2 tbsp olive oil• 2 tbsp coconut oil or butter• Salt and pepper to taste• Optional: chopped green onion and/or

red bell pepper• Cooked Basmati rice

Instructions

• Sauté onions in oil/butter over medium heat until soft, about five minutes

• Add curry powder and sauté about three minutes

• Add both cans of coconut cream, chicken broth, adding slowly until you reach desired consistency (about 2-3 ladles); salt and pepper to taste

• Add chicken and simmer on low for about 20 minutes

• Serve over Basmati rice

Southwest White Chili, The Watkins Family

Ingredients

• 1 tbsp olive oil• 1lb boneless, skinless chicken

breast, cut into cubes• ¼ cup chopped onion• 1 cup chicken broth• 1 can (4oz) chopped green chilis• 1 can (190z) white kidney beans

(cannellini), undrained • 1 tsp California style garlic powder • 1 tsp ground cumin• ½ tsp oregano leaves• ½ tsp cilantro leaves• ¼ tsp ground red pepper

Instructions

• Heat oil in a 2-3 quart saucepan over medium/high heat

• Add chicken and cook 4-5 minutes, stirring often

• Remove chicken with a slotted spoon, cover and keep warm

• Add onion to saucepan and cook twominutes; stir in broth, green chilis, and spices

• Simmer 30 minutes• Stir in cooked chicken and beans; simmer

10 minutes• Garnish with Monterey Jack cheese and

onions if desired

Tidewater Chili, Dr. Mitchell

Ingredients

• 4 large onions, chopped• 4 cloves garlic, minced• 1/3 cup peanut oil• 3 cans (28 ounces each) Italian plum tomatoes• 2 cans (29 ounces each) tomato puree• 2 teaspoons oregano• 2 tablespoons crushed red pepper flakes• 1 tablespoon salt• 1 1/2 tablespoons basil• 1/3 cup chili powder• 2 tablespoons cumin• 2 pounds Surry County, Virginia, smoked sausage

or Italian smoked sausage• 5 pounds lean chuck• 4 cans (15 ounces each) red kidney beans,

drained

Instructions

• Sauté the onion and garlic in the peanut oil

over medium heat

• Stir in the tomatoes, tomato puree, and herbs

and spices and simmer while cooking the

meats

• Cut the sausage into 1/2-inch pieces and

brown; drain and add to the mixture

• Brown the chuck in small batches; drain and

add to the mixture

• Simmer for 1 hour; add the beans

• This is one of Dr. Mitchell’s favorite recipes

from Williamsburg, VA

Keto, Low-Carb Chili, Ms. Gard

Ingredients

• 2 1/2 lb ground beef• ½ large onion, chopped• 8 cloves garlic, minced• 2 15oz cans diced tomatoes (with liquid)• 1 6oz can tomato paste• 1 4oz can green chilis (with liquid)• 2 tbsp Worcestershire sauce• ¼ cup chili powder• 1 tbsp dried oregano• 2 tsp sea salt• 1 tsp black pepper• 1 medium bay leaf (optional)• This is a chunky chili recipe, if you’d prefer it

thinner, add a little water or broth to thin itout as desired

Instructions

• In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase time to 20 minutes if you like them caramelized)

• Add garlic and cook for a minute or less, until fragrant

• Add the ground beef; cook for 8-10 minutes,breaking apart with spatula until browned

• Transfer the ground beef mixture into a slowcooker; add remaining ingredients, except bay leaf, and stir until combined• Place bay leaf in middle if using (you will remove

before serving)

• Cook for 6-8 hours on low or 3-4 hours on high

Con Carne Chili, Mr. Thurau

Ingredients

• 1 large onion, chopped • 2 garlic cloves, finely chopped• 1 red chili, deseeded for less spice• 2 sprigs thyme; leaves picked and roughly

chopped • Olive oil• 500 grams beef mince• 1 tsp ground cumin• 2 tsp sweet paprika• 1 tsp dried oregano• 3 tomatoes, roughly chopped • 2 tbsp tomato puree• 200 ml chicken or beef stock• 3 tbsp tomato puree• 1 stick cinnamon• 1 bay leaf• 400 g kidney beans, drained and rinsed• Salt and pepper to taste

Instructions

• Sweat the onion, garlic, red chili, and thyme in 2 tbsp olive oil in a large saucepan

• At the same time, brown the mine in a separate pan over moderate heat in a little oil

• Add the dried spices to the onion mixture andcook until they release their aroma; stir in thebeef and mix well

• Add fresh and tinned tomatoes and leave tocook down for about five minutes

• Pour in the stock and stir in tomato puree totaste; drop the cinnamon and bay leaf in thenbring to a boil and leave to simmer

• Once the sauce is beginning to thicken, add kidney beans and cook another 5-10 minutes

• The Thurau family uses this recipe, originally from Gordan Ramsay

Variation Chili, Ms. Brimacombe

Ingredients

• 1lb ground beef• 6 slices bacon• 1 onion, chopped• 1 green pepper• 1 clove garlic• 2 tbsp molasses• 2 tbsp brown sugar• 1 tsp dry mustard• 1/3 cup vinegar • 1 19oz can tomatoes • 1 can kidney beans• 1 can lima beans, drained• 1 can pork and beans• 1 tsp Worcestershire sauce• Salt, pepper, and tabasco to taste

Instructions

• Fry bacon till crisp and crumble

• Brown ground beef and onion

• Combine bacon, ground beef,

onion, and remaining ingredients

in a large casserole

• Bake 2-2.5 hours at 300 degrees

Vegetarian Chili, Sra. Valente (pt. 1 of 2)

Ingredients

• 2 tbsp EVOO

• 1 medium red onion, chopped

• 1 large red bell pepper, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ tsp salt, divided

• 4 cloves garlic, pressed or minced

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 ½ tsp smoked paprika

• 1 tsp dried oregano

• 28oz can diced tomatoes, with juices

• 2 15oz cans black beans, rinsed and drained

Ingredients

• 1 15oz can pinto beans, rinsed and drained• 1 bay leaf• 2 tbsp chopped fresh cilantro (more for

garnish if desired)• 1-2 tsp sherry vinegar or red wine vinegar or

lime juice, to taste• Garnishes:

• Chopped cilantro• Sliced avocado• Tortilla chips• Sour cream• Grated cheese

• Sra. Valente uses this recipe, originally from Cookie and Kate

Vegetarian Chili, Sra. Valente (pt. 2 of 2)

Instructions

• In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender, and the onion is translucent, about 7 to 10 minutes.

• Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

• Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

• Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or you can blend the chili briefly with an immersion blender or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

• Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Need more? CHECK OUT THE

NEXT PAGES FOR

SIDES,

SEASONINGS, AND

A TASTE TABLE!

Cornbread, Ms. Lizarraga

Ingredientso 1 can cream of corno 1 cup frozen corn kernels (sauté, optional)o 2 cups Bisquicko ¼ cup milko 1 cup melted buttero 1 cup sugaro 2 eggso 2 cups shredded cheeseo 1 cup roasted green pepper (poblano or Anaheim), chopped

Instructionso In a large bowl, mix eggs, Bisquick, milk, butter, sugar, and cream of corno Add 1 ½ cup cheese, sautéed corn, and half of the green pepper; keep stirring to incorporate into the mixo Pour the mixture into a greased 9x13 baking pano Spread the rest of the cheese and roasted pepper on top of the battero Bake at 350 degrees for 45-50 minutes until golden brown

Arizona Backyard Garden Chili Powder, Dr. Mitchell

Ingredientso 1 tsp dried oreganoo 1 tsp ground dried cayenne pepperso 1 tsp ground dried poblano pepperso 1 tsp ground dried jalapeño peppers o 1 tsp onion powdero 1 tsp sweet paprikao 2 tsp garlic powdero 2 tsp ground cumin

Taste Table

Mr. Anderson shared this

helpful taste table to help

adjust your recipe as needed!

What’s wrong with the

taste? Add this

Too bland Add salt

Too spicy Add sugar

Missing “something” Add acid (lemon juice

or onion)

It’s flat Add pepper

Not spicy Add chili Powder