Recipes

=Korissa Herrold:= = =

Ingredients

 * 2 tablespoons butter
 * 3 tablespoons bacon grease, or canola oil
 * 2 red bell peppers, diced (about 2 cups)
 * 2 jalapenos, minced (about 2 tablespoons)
 * 3 Anaheim chiles, roasted, peeled, chopped
 * 3 poblano chiles, roasted, peeled, chopped
 * 2 yellow onions, diced (about 2 cups)
 * 1 head garlic, minced (about 1/4 cup)
 * 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
 * 2 pounds ground beef, coarse grind
 * 1 pound bulk Italian sausage
 * 2 teaspoons granulated onion
 * 2 teaspoons granulated garlic
 * 3 tablespoons chili powder
 * 2 teaspoons hot paprika
 * 2 teaspoons ground cumin
 * 2 teaspoons ground coriander
 * 2 teaspoons cayenne pepper
 * 2 teaspoons kosher salt
 * 2 teaspoons freshly ground black pepper
 * 2 cups tomato sauce
 * 1 cup tomato paste
 * 12 ounces lager beer
 * 1 cup chicken stock
 * 2 (15.5-ounce) cans pinto beans, with juice
 * 2 (15.5-ounce) cans kidney beans, with juice
 * Double-Fried French Fries, recipe follows
 * Saltine crackers, for garnish
 * 1 bunch green onions, thinly sliced
 * 1 cup shredded Cheddar

Directions
In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar. Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. Yield: 8 servings http://www.foodnetwork.com/recipes/guy-fieri/dragons-breath-chili-recipe/index.html There is way too many ingredients included in the recipe! I would cut down on the spices and add more fresh veggies to heat up the dish. I would also place the chili over rice. The cheese is a good idea to add!
 * Double-Fried French Fries
 * 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
 * 2 quarts canola oil
 * 1 tablespoons fine-grain sea salt
 * 1 teaspoon freshly ground black pepper

Easy Chili Recipe-

Ingredients

 * 1 pound ground beef
 * 1 cup chopped onion
 * 1/2 cup chopped green bell pepper
 * 2 1/2 tablespoons chili powder
 * 1 clove garlic, minced
 * 1 bay leaf
 * 1/2 teaspoon ground cumin
 * 4 teaspoons finely chopped jalapeno chile peppers
 * 1 (29 ounce) can diced tomatoes
 * 1 (15 ounce) can tomato sauce
 * 1 (16 ounce) can chili beans, undrained
 * salt and pepper to taste

Directions
This seems relatively easy to do! I would add red pepper instead of green. I like the amount of jalapeno they would add. I would place the chili over rice.
 * 1) In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
 * 2) Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat

Sister's Recipe!
1 lb of burger (turkey burger) jar of spaghetti sauce can of black beans can of diced tomatoes packet of chili seasoning half bag of frozen corn

This is a little bland for a recipe! I would add less spaghetti sauce and more fresh veggie! I like the corn added to this recipe!

**Katie Crum's Recipes:** Sausage Corn Chili - http://allrecipes.com/recipe/sausage-corn-chili/detail.aspx

I would definitely add more ingredients and spices to this recipe, like some red peppers or cayenne powder for flavor. Also, the final product looks a little watery, so I would take out the 1/3 cup of water, because the picante sauce and tomato sauce should do fine.

Boilermaker Tailgate Chili - http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx

To make this chili more tasteful, I would definitely lessen the amounts of spices used. I feel like all the flavors would blend together and be overwhelming. I liked that the recipe added bacon bits, it's unique and would be beneficial for an added texture.

Fusion Chili - http://allrecipes.com/recipe/fusion-chili/detail.aspx

=**Auriana Anderson's Recipe:**=

1. White Chili**:** http://allrecipes.com/recipe/white-chili-ii/detail.aspx
To change the recipe, I would take out and add a few items. The chili recepie would appeal to me more if recipe is more spicy than sweet. The recipe all together is significantly unique because of the creamy texture and white content. The appearance of this chili is very rare. I also thought it would be a great idea to add a crunch to the chili so I encorporated some crackers.

Take Out: Yellow Bell Pepper Ground Ginger

Add: Red Onion Tabasco Sauce Crackers

2. Chiliville Chili: []
I thought the recipe was well demionstrated as a chili dish. I would take out any ingredient making it sweet and in this case, there was only one. I thought it was a good idea not to add chicken and adding pork to it instead because, the chicken may fall apart considering how thick or liquidy the dish turns out. I added a couple more meets because I thought, the different flavors and textures would go well together. Over all, it was a great recipe.

Take Out: Brown Sugar

Add: Beef Pork

I liked this chili a lot because all of the ingredients were easy to prepare. This dish also doesn't take a long time. The different flavor variations would do eachother well. The recipe is very time consuming as well because it doesn't take too long. With the ingredients that are already listed, I would add a little more of a few of them. Ex: Instead of using a half of onion, I would use a full one, to really push out the flavor. The only ingredient I would add, is cheese. I think the cheese will make the dish more colorful and appealing. I noticed it wasn't a very spicy dish but, red bell peppers could be added on the side of the dish or chopped into it.

Take Out:
Nothing

Add: Reb Bell Peppers Cheddar Cheese

Atomic canuck chili

Ingredients

 * 2 pounds lean ground beef
 * 1/2 large onion, diced
 * 1 tablespoon crushed red pepper
 * 3 tablespoons garlic powder
 * 1 tablespoon seasoned pepper
 * 2 (4 ounce) cans mushroom pieces, drained
 * 1 (28 ounce) can baked beans
 * 2 (15.25 ounce) cans kidney beans with liquid
 * 2 (6 ounce) cans tomato paste
 * 1/4 cup white sugar
 * 3 carrots, sliced
 * 3 stalks celery, sliced
 * 1 green bell pepper, diced
 * 1 red bell pepper, diced
 * 2 jalapeno chile peppers, diced
 * 1/4 cup Canadian beer
 * 2 tablespoons crushed red pepper
 * hot sauce
 * 1/4 cup barbeque sauce

Directions

 * 1)  In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
 * 2)  Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
 * 3)  Cover, and cook on Low for 4 to 5 hours.

Best ever chuck wagon chili

Ingredients

 * 2 pounds ground beef
 * 1 teaspoon butter
 * 2 large white onions, chopped
 * 2 green bell peppers, seeded and chopped
 * 1 habanero pepper, chopped
 * 3 (15 ounce) cans kidney beans, drained
 * 3 (15 ounce) cans tomato sauce
 * 1 tablespoon chili powder
 * 2 teaspoons salt
 * 1/2 teaspoon garlic salt
 * 1 drop super-hot hot pepper sauce

Directions

 * 1)  In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
 * 2)  Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
 * 3)  Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Boilermaker tailgate chili

Ingredients

 * 2 pounds ground beef chuck
 * 1 pound bulk Italian sausage
 * 3 (15 ounce) cans chili beans, drained
 * 1 (15 ounce) can chili beans in spicy sauce
 * 2 (28 ounce) cans diced tomatoes with juice
 * 1 (6 ounce) can tomato paste
 * 1 large yellow onion, chopped
 * 3 stalks celery, chopped
 * 1 green bell pepper, seeded and chopped
 * 1 red bell pepper, seeded and chopped
 * 2 green chile peppers, seeded and chopped
 * 1 tablespoon bacon bits
 * 4 cubes beef bouillon
 * 1/2 cup beer
 * 1/4 cup chili powder
 * 1 tablespoon Worcestershire sauce
 * 1 tablespoon minced garlic
 * 1 tablespoon dried oregano
 * 2 teaspoons ground cumin
 * 2 teaspoons hot pepper sauce (e.g. Tabasco™)
 * 1 teaspoon dried basil
 * 1 teaspoon salt
 * 1 teaspoon ground black pepper
 * 1 teaspoon cayenne pepper
 * 1 teaspoon paprika
 * 1 teaspoon white sugar
 * 1 (10.5 ounce) bag corn chips such as Fritos®
 * 1 (8 ounce) package shredded Cheddar cheese

directions
 * 1)  Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
 * 2)  Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
 * 3)  After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
 * 4)  To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.