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Thu, Aug. 22

Recipe Column: Get warm during the latest cold snap with chili recipes

As we still have cool weather, here are some chili recipes to warm us up. We have had chili recipes before, but these are all new. There will always be a debate on "beans" or "no beans," so you decide for yourself on that issue! One thing all chili has in common is being warming, satisfying and rib-sticking. These are all from my Texas Cookbook.


Chili is often associated with Texas, and this one is from Grapevine. It is an easy recipe, especially if you have the seasoning mix on hand.

1 pound ground beef

1 small chopped

green pepper

1 package chili seasoning (recipe follows)

1 can 16 oz. tomatoes, cut up or purchased as diced

1/2 cup water

1/2 to 1 pound pinto beans (optional)

Brown beef in skillet, drain off excess fat. Blend in chili seasoning mix (below) and green pepper. Stir in tomatoes, water and beans. Bring to boil. Reduce heat; cover and simmer 20-30 minutes.



3 tbsp. flour

1 1/2 tsp. paprika

1 tsp. salt

1/2 tsp. crushed dried

pepper, opt.

2 tbsp. instant minced onion

1 1/2 tsp. chili powder

1/2 tsp. each ground cumin,

minced garlic and sugar

Combine all ingredients and seal airtight. Repeat recipes to make as many packages as desired. Each recipe makes 1 package for one batch of chili.


from the Chili Lovers

Cook Book

1 pound Italian sausage

2 medium onions

2 chili peppers

4 cloves garlic

2 (8 oz.) cans tomatoes

8 slices bacon

1 pound ground chuck

2 cans (8 oz. tomato sauce)

2 cans (15 oz.) kidney beans

4 green onions

2 tsp. each cumin, oregano

and basil

Salt to taste

Slice the sausage. Chop onions and chili peppers very fine. (Remember the rule of wearing gloves to chop chili peppers or wash hands well after). Crush garlic cloves. Cut up canned tomatoes, fry bacon until crisp; set aside. Drain all but one tablespoon bacon fat and fry Italian sausage, ground chuck, onions and garlic until brown. Drain. Crumble bacon and add to ground chuck mixture along with remaining ingredients. Simmer 30 minutes. Serves 6-8.


Sounds perfect for Saturday lunch or a quick busy day with leftovers as well. Serves 10-12

1 large can chili with beans

1 can (33 oz.) chili beans

1 small can whole kernel


1 cup grated cheddar cheese

1 small onion, finely


1 small green chili pepper

finely chopped

1 bag com chips, broken

Combine all ingredients except chips and cook in crock pot until cheese is melted and ingredients are bubbling. Add bag of chips and continue to cook until it bubbles again. Ready to serve.

I had some good feedback on trying sourdough recipes. For those who are keeping your starter going, here is a mocha cake to try.

Remove 1 cup sourdough starter from refrigerator 30 minutes before preparing this recipe. Replenish starter as before; add 1 cup flour and 1 cup warm water and stir. Leave out to become sour.

1/2 cup softened butter or margarine

1 1/2 cup sugar

2 eggs

1 tsp. vanilla

1 1/2 cup unsifted all-pur

pose flour

1 tsp. baking soda

1 tsp. each salt, instant coffee and cocoa and cocoa

1 cup sourdough

1/4 cup milk

3/4 cup finely chopped nuts

Cream butter and sugar thoroughly with mixer until light and fluffy. Add the eggs and vanilla and beat well. Blend flour, baking soda, salt, instant coffee and cocoa. Add the dry ingredients alternately to the creamed mixture with the sourdough starter and milk, beginning and ending with the dry ingredients. Mix well after each addition. Stir in nuts. Pour into well-greased 10-inch Bundt pan or 9-inch square pan. Bake at 350 for 50-55 minutes in Bundt pan or 35-40 minutes for 9-inch pan. Cool on rack 10 minutes before removing from pan. Serve with desired topping such as ice cream, whipped cream, chocolate sauce or frosting.

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