Chili Powder
    You may assume that chili powder is just ground up dried chili peppers, but 
often this is not the case. Check the ingredients list on the chili powder jar in
your cupboard, and you may be in for quite a shock! Many varieties contain 
MSG, anti-caking agents, and other flavor enhancers and additives. The good
news is that it is quick and easy to make your own. Combine the following dry
spices, and store the mix in a sealed container.
6 T. paprika
2 T. turmeric
1 T. dried red pepper flakes (optional)
1 t. ground cumin
1 t. dried oregano
1/2 t. ground cayenne
1/2 t. garlic granules
1/2 t. sea salt
1/4 t. ground cloves (optional) 

Tomato Chili
1 pounds lean ground beef
3 medium white onions, chopped 
1 medium green pepper, chopped
2 garlic cloves, sliced
1 28 oz. can tomatoes, chopped, with juice
1 6 oz. can tomato paste
1 4 oz. can hot green chillies, drained, diced 
3 T. chili powder
2 t. ground cumin
2 20 oz. cans red kidney beans, rinsed, drained
grated Cheddar cheese for garnish 
    In a 5 quart sauce pan, over medium high heat, cook beef, onion, green
pepper and garlic until beef has browned. Place on paper towels to drain for
a few minutes. Place meat mixture back in pan. Stir in tomatoes, tomato 
paste, chillies, chili powder, cumin and beans. Bring to a boil. Reduce heat. 
Cover and simmer for 90 minutes, stirring occasionally. Ladle into serving 
bowls with cheese on top. Makes 2 1/2 to 3 quarts. 

Chili con Carne
3 T. cooking oil
1 large white onion, sliced thin
1 green pepper, seeded, chopped
1 pound lean ground beef
3 1/2 c. tomatoes
1/8 t. paprika
1/8 t. cayenne pepper
3 whole cloves
1 bay leaf
1 T. chili powder
1 1/2 c. red chili beans or 2 1/2 c. kidney beans
    In large sauce pan, over medium high heat, add cooking oil. When hot, 
add onion, green pepper and meat. Saute until meat is browned. Drain on 
paper towels. Add meat back into pan, tomatoes and seasonings. Stir well. 
Add beans. Reduce heat and cover. Simmer 2 hours, stirring occasionally. 
Serves 6.  

Chili
2 pounds ground chicken, well-browned
4 T. extra virgin olive oil 
2 yellow onions, chopped
12 garlic cloves, minced
3 stalks celery, sliced
1 bay leaf
1/4 t. oregano
1/4 t. paprika
1/8 t. cumin
1/8 t. coriander
2 T. chili powder
1 c. dried tomatoes
2 28 oz. cans tomatoes, whole, peeled, stem end removed, chopped
1 small can tomato paste
3 c. cannellini beans, drained, rinsed
1 c. water
2 c. low sodium vegetable broth  
    In large skillet, heat oil over medium high heat. Add onion, garlic and 
celery. Cook until tender. Add spices and stir. Add tomatoes and tomato
paste and stir. Add beans, water and broth and stir. Allow to heat for about 
5 minutes and reduce heat to low. Cover and simmer for 2 hours, stirring 
occasionally. Remove bay leaf before serving. Serves 10 to 12. 

Linda's Chili 
1 T. extra virgin olive oil 
2 pounds ground turkey
2 medium onions, chopped
12 garlic cloves, chopped
1/8 t. cumin
1 bay leaf
1/4 t. oregano
2 15 oz. cans Cannellini beans, rinsed, drained
2 28 oz. cans whole peeled tomatoes and juice, stem ends cut off, chopped
2 29 oz. cans tomato sauce
1 small can tomato paste
Romano cheese for garnish
thick, crusty bread slices with butter
    In large skillet, over medium heat, heat oil. Add turkey and saute. While
turkey is cooking, chop onions and garlic and add to turkey. Saute a few 
minutes more. Add spices. Continue to cook until turkey is cooked but not 
crispy on the edges. Drain on paper towels. Add to large crockpot. Stir in 
beans, tomatoes, tomato sauce and tomato paste. Stir well and cover. Cook 
on low heat for 6 to 8 hours, stirring occasionally. Serve with Romano cheese
sprinkled on top and thick, crusty, buttered bread on the side. Serves 6 to 10. 

Linda's Winter White Chili
12 oz. Bob Evan's Original Recipe Sausage
1 c. white onion, chopped
3 garlic cloves, minced
1 pound ground chicken
1 t. oregano
6 c. low sodium vegetable broth
2 16 oz. cans Cannellini beans, rinsed, drained
1 c. Romano cheese, shredded
croutons
    In large pot, over medium high heat, add a little oil. Add sausage, onion,
chicken, garlic and oregano. Cook until browned. Add broth and beans and 
stir. Cover and simmer for 90 minutes. Stir occasionally and add more
broth or water if needed. Serve in soup bowls, topped with croutons and 
cheese. Serves 6 to 8.   

Chili 
2 28 oz. cans tomatoes, whole, peeled, slightly crushed by hand
2 pounds ground chicken, well browned and drained on paper towels
1 c. dried tomatoes
2 c. water or low sodium chicken or vegetable broth
3 c. Cannelloni beans, rinsed and drained
1 bay leaf
1 medium yellow onion, chopped
1/8 t. cumin
1 small can tomato paste
1/4 t. paprika
3 celery stalks, chopped
1/4 t. oregano
6 garlic cloves, chopped
1/8 t. coriander
4 T. extra virgin olive oil
2 T. chili powder  
    In a large pot, heat oil over medium high heat. Add onions, garlic and 
celery. Stir and saute until translucent. Add spices. Stir and simmer 1 
minute. Add tomatoes and tomato paste. Stir and simmer 1 minute. Add 
beans. Stir and simmer 1 minute. Add water or broth and stir. Simmer, 
covered for 90 minutes or longer. Can serve hot or place in freezer or 
refrigerator for later. Serves 12.