The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Chili

PATROL CHILI

2 lb. lean ground beef
1 green pepper, chopped
1 medium onion, chopped
1 tbs garlic flakes
2 one lb cans tomatoes
2 tbs chili powder
1 1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
3 dashes Tobasco
1 cup hot water
2 15oz cans chili hot beans
1 15oz can whole kernel corn

Cook beef, green pepper, onion, and garlic in Dutch oven until beef is slightly browned. Drain off excess grease. Add all ingredients except corn and beans. Simmer uncovered 1 hour. Stir in undrained beans and corn. simmer 30 minutes longer. Serve. For the brave, Jalapeno pepper may be substituted for the green pepper or added. Or 4you may add additional Tobasco sauce. Guten Appetit.

Thanks to Joe Schuster, Cahokia Mounds District Executive

ITALIAN CHILE

3 lbs. ground beef
4 tbs onion flakes
2 tbs garlic flakes
2 envelopes spaghetti sauce mix
2 can pork and beans
2 1 lb cans tomatoes
1/2 cups firm packed brown sugar
2 tsp oregano

Brown beef in Dutch oven and add onions. Cook until onions are opaque. Drain fat and add spaghetti sauce mix, beans, tomatoes, garlic, 5oregano, and brown sugar. Cover and simmer 15-20 minutes.

WILD CARD CHILI

2 lbs ground beef
1/2 cup chopped onion
1 lb can red beans
1 lb can refried beans
1 can tomato sauce
1 cup water
1 tsp dried red peppers
1/2 tsp each salt and garlic salt
1/4 tsp each pepper and cayenne
3 tbs chili powder
1 tbs molasses

Brown beef with onions in Dutch oven: pour off fat. Add remaining ingredients, cover and simmer for 1 hour, stirring occasionally.

CHILI THE GEEZER WAY

6 dried habenero peppers
3 lbs boneless chuck, diced 1/4in
6 tbs olive oil
beef suet
4 onions, chopped
4 garlic cloves, minced
1 1/2 tsp cumin-
1 large can tomatoes, squished
1 large can chili hot beans
1 tbs cocoa
2 bay leaves, crushed
1 tsp oregano

Heat a skillet over mod-high heat and toast peppers, turning often, for 1-2 minutes. Let cool, and crush. Combine with 1 cup water in a small pot And bring to boil. Simmer 5 minutes. Sauté meat in a Dutch oven with olive oil until lightly browned. Add onions and garlic, cook until onions are softened. Add cu minutes and cook 1 minutes. Add rest of ingredients. Add enough water to cover barely and bring to boil. Cover and simmer %2 hours. Serve with LOTS of cold drinks.

NOW THAT'S CHILI

3 lbs ground chuck
2 lbs chuck roast, cubed
2 large onions, diced
1 green pepper, diced
1 can green chilies
2 small fresh jalapenos
2 cloves garlic, minced
4 cups water
1 can tomato sauce
1 can tomato paste
7 tbs chili powder
2 bay leaves
3 tbs cumin
1 tsp oregano
1/4 tsp coriander
1/2 tsp beau monde spice
1/2 tsp hot pepper sauce
1 tsp cayenne pepper
1 tbs honey
1/2 tsp mole paste
1 tsp beef bouillon
1 tsp paprika
1/4 tsp white pepper
1 tsp salt
1/2 tsp black pepper
2 tsp corn starch

Heat 1/2 cups olive oil in Dutch oven. Add onions, green pepper, jalapenos, green chilies, and garlic. Sauté until soft. Remove from oven and reserve. Add another 1/2 cups olive oil to oven and heat to very hot. Add meat and brown. Add onion mixture and stir well. Add 3 cups water, tomato sauce, tomato paste, and chili powder. Stir well and bring to boil. Lower heat and simmer for 20 minutes. Add remaining ingredients except for corn starch. Mix corn starch with remaining water, bring chili to boil and add slowly while stirring well. Lower *heat, cover oven and slow simmer for 2 hours.

NAVAJO GREEN PORK CHILI

3 lb pork shoulder, cubed
2 cups stewed tomatoes
1 cup tomato paste
3 cups water
2 1/2 tsp salt
2 16oz cans whole green chilies
1/2 tsp oregano
3 tbs bacon grease
1/3 cups flour
3 onions, chopped
6 cloves garlic, minced

Melt bacon grease in large skillet. Put flour in gallon zip-lock bag and add 1/2 of pork. Shake well to coat and brown in skillet. Coat other 1/2 pork and add to skillet to brown. Remove meat and place in Dutch oven. Add onions and garlic to skillet and cook until clear. Add to Dutch oven. Stir in remaining ingredients and bring to boil. Lower heat and simmer 45 minutes.

BEEN OUT OF WOODS TOO LONG CHILI

1 chicken, cut up
1 1/2qt water
1/2 lb beef suet
1/4 cups celery, finely chopped
8 fresh tomatoes, chopped
2 tsp sugar
5 lbs pork steak, cut into 1/2in cubes
4 lbs flank steak, cut into 1/2in cubes
3 onions, cut into 1/2in pieces
3 green peppers, cut into 1/2in pieces
1 lb shredded Monterey jack cheese
2 can green chilies, sliced
1/2 cups jalapenos, sliced
1 tsp oregano
1 tbs cumin
1 tsp pepper
4 tsp salt
5 tbs chili powder
1 tsp cilantro
1 tsp thyme
1 tsp coriander
1 tbs red pepper
1 cup non-alcohol beer
2 cloves garlic, minced
2 tsp lime juice

Put water in Dutch oven, add chicken and simmer 2 hours. Remove chicken and reserve broth. In a medium pot, combine celery, tomatoes, and sugar, simmer 1 1/2 hours. Mix all spices with n/a beer until all lumps are dissolved. Add tomato mixture, chilies, jalapenos, spice mixture, And garlic to broth. Melt suet in small pot. Pour 1/3 of drippings in Ea large skillet and brown pork in two batches. Add to broth mixture. Pour rest of drippings in skillet and brown steak in two batches. Add beef and drippings to broth mixture. Peel skin from two thighs and one breast of chicken. Cube meat and add to broth mixture. Simmer mixture and cook slowly 1 hour. Add onions and green peppers. simmer 2-3 hours longer. Stir occasionally. Add water as necessary. About 5 minutes *before serving, add cheese and lime juice.

BLACK BEAR CHILI

4 cups dry black beans
2 tbs cumin
2 tbs oregano
1/2 cups olive oil
2 lbs flank steak, cut into cubes
2 large onions, chopped
1 green pepper, diced
3 cloves garlic, minced
4 1/2 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1 large can crushed tomatoes
1/4 cups jalapenos, sliced
1 red bell pepper
6oz Romano cheese, grated
sour cream
warm flour tortillas

Place beans in large pot and cover with cold water. Bring to boil. Remove from heat and let stand 2 hours. Drain beans and return to pot. Add enough cold water to cover by 2in. Cover and bring to boil. Reduce heat and simmer until beans are tender about 2 hours. Add water as necessary. Drain beans into Dutch oven, reserving 3 cups liquid. Add 1 cup of liquid to beans. Heat olive oil in large skillet and brown steak. Add onions, green pepper, and garlic. Stir for 3 minutes. Add spices and cook for 10minutes, stirring often. Mix in jalapenos and tomatoes. Bring to boil then add to beans. Add remaining reserved liquid to thin. Simmer covered 1/2 hour. Serve over tortillas. Top with 6sour cream, Romano cheese, and diced red bell peppers.

VENISON CHILI

6 tbs olive oil
2 large onions, chopped
4 cloves garlic, minced
1 can hot green chilies
2 1/2 lb venison, cubed 1/2in
1 1/2 lb ground venison
2 large cans crushed tomatoes
6 tbs red wine vinegar
6 tbs chili powder
4 tbs cumin
4 tbs Worcestershire sauce
1 tsp cayenne pepper
1 green pepper, chopped
4 tsp salt
2 tsp black pepper
2 large cans chili beans with gravy
corn starch

Heat olive oil in Dutch oven and stir in onion, garlic, and chilies. Sauté about 5 minutes. Add cubed and ground venison. Stir until round meat is browned. Add all remaining ingredients except beans. Bring mixture to boil, then simmer uncovered 30 minutes. Stir occasionally. Stir in beans and simmer covered 15 minutes. Serve.

BEHIND THE EIGHT BEAN CHILI

1/4 lb of each of the following: dry beans: kidney, white, pink, black, red, pinto, cranberry and navy
1 lb bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cups coriander
1/4 cups cinnamon
1/4 cups paprika
1/4 cups cayenne pepper
1/2 cups dried red peppers
1 gallon can Italian plum tomatoes, with juice
1 can non-alcoholic beer
5 lb ground beef
salt to taste

THIS RECIPE WILL FEED A WHOLE TROOP.
In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 minutes. Add all spices and cook another 5 minutes. Add tomatoes and juice and the n/a beer. Simmer 1/2 hour. Divide meat into three batches and brown in large skillet. Drain and add to tomato mixture. When the beans are fully cooked, drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.

INCH AND A HALF HOSE CHILI

1 tbs oregano
2 tsp paprika
11 tbs Gebhardt's chili powder
4 tbs cumin
4 tbs instant beef bouillon
3 can non-alcoholic beer
2 lb pork steak, cubed
2 lb chuck roast, cubed
6 lb ground chuck
4 large onions, chopped
10 cloves garlic, minced
1/2 olive oil
1 tbs dried red pepper
1/4 cups jalapenos, sliced
2 tsp coriander
1 tbs sugar
1 tsp Tobasco sauce
2 tsp Louisiana Red Hot Sauce
1 cup tomato sauce
1 tbs corn starch

THIS RECIPE WILL FEED A WHOLE TROOP.
In a #14 Dutch oven, add paprika, oregano, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, brown meat in batches with olive oil. Use slotted spoon to add each batch to Dutch oven. Stir after each batch. Continue until all meat is done. Sauté onion, garlic, and jalapenos in remaining drippings. Add to Dutch oven. Add water as needed. Add dried red pepper, sugar, coriander, Tobasco, red hot sauce, and tomato sauce. Simmer 45 minutes. Dissolve corn starch in 1/4 cups warm water and add to mixture. Stir well and simmer another 30 minutes. Serve.

FEEL THE HEAT CHILI

1 tbs oregano
2 tbs paprika
9 tbs chili powder
4 tbs cumin
4 tbs instant beef bouillon
2 cans non-alcohol beer
2 cups water
4 lb ground chuck
2 lb hot pork sausage
1 lb chuck roast, cubed
2 large onions, chopped
10 cloves garlic, minced
1/2 cups olive oil
1 tbs crushed dried habenero peppers
1 tbs sugar
1 tsp coriander
1 tbs Louisiana Red Hot Sauce
1/4 cups jalapenos, sliced
1 cup tomato sauce
salt to taste
2 large cans hot chili beans with gravy

THIS RECIPE WILL FEED A WHOLE TROOP.
In a #14 Dutch oven, add paprika, oregano, cumin, chili powder, beef bouillon, n/a beer, and 2 cups water. Let simmer. In a large skillet, heat olive oil and brown meat in batches until all meat is done. Add each batch to Dutch oven with slotted spoon and stir after each batch. Sauté onion, garlic, and jalapenos in drippings until onion is clear. Add to Dutch oven and stir. Simmer 2 hours. Add rest of ingredients and simmer 1 hour. Add
water as necessary.

ROAST PORK AND BLACK BEAN CHILI

1/4 cups bacon drippings
2 cloves garlic, minced
3 tbs chili powder
1/8 tsp cumin
4 lb pork loin with bone in
1 lb dry black beans
2 tbs olive oil
1/2 cups diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced
6oz package cooked ham, diced
2 can beef broth
1 bay leaf
1 tsp oregano
1 tsp red wine vinegar
2 tbs rum flavoring
4 onions, sliced thin

In a small pot, combine bacon drippings, 2 cloves garlic, 2 tbs chili powder, cumin, and 1/4 tsp black pepper. Spread over the pork loin and let stand. In a large pot, cover beans with cold water. Heat to boiling and cook 2 minutes. Turn off heat and let stand 1 hour. Drain. Cover with cold water and boil. Reduce heat and simmer for 30 minutes. Add water Bas necessary. Drain and reserve liquid. In a medium pot, cook the salt pork in boiling water for 5 minutes. Drain and pat dry. Heat olive oil in Dutch oven. Stir in salt pork and cook until golden, about 3 minutes. Stir in onion, garlic, and jalapeno. Cook 1 minutes. Stir in ham and cook 2 minutes more. Stir remaining chili powder into onion mixture. Add beans, broth, bay leaf, oregano, vinegar, and rum flavoring. Mix well. Place pork loin on top of mixture and bake at 330 for 1 1/2-2 hours. Turn the meat twice and stir the beans. Add reserved bean liquid if too dry. Remove meat and allow to stand, covered in foil or 10-15 minutes. Cut the meat from the bone and into small chunks. Add .to beans and stir. Simmer for 15 minutes and serve.

OZARK WINTER CHILI

1 lb hot pork sausage
2 1/2 lbs ground chuck
4 onions, chopped
2 green peppers, diced
2 large cans crushed tomatoes
2 cans rotel tomatoes
1/2 lb dry pinto beans
2 tbs olive oil
3 cloves garlic, minced
1/2 cups chopped parsley
1/2 cups margarine
2 tbs salt
1/3 cups chili powder
1 1/2 tsp black pepper
1 tsp red pepper
1 1/2 tsp cumin
water

In large pot, soak beans in water overnight. Drain into Dutch oven, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes and simmer 5 minutes longer. Heat olive oil in large skillet and sauté green peppers, onion, garlic, and parsley. In another large skillet, melt margarine and brown chuck and pork sausage. Add onion mixture and stir in chili powder. Cook 10 minutes and add mixture to beans. Add rest of spices, stir and simmer covered 1 hour. Remove cover and simmer 30 minutes longer. Skim most of grease from top and serve.

THE CHILI OF THE CENTURY

1/4 cups olive oil
4 large onions, chopped
2 lb hot pork sausage
2 lb ground chuck
1/3 cups chili powder
3 tbs cumin
3 tbs oregano
3 tbs cocoa powder
2 tbs cinnamon
2 tsp cayenne pepper
4 cups tomato juice
1 can rotel tomatoes
2 can beef broth
8 cloves garlic, minced
2 tsp corn starch
2 large cans hot chili beans with
gravy

THIS RECIPE WILL FEED A WHOLE TROOP.
In a large skillet, sauté onions in olive oil. In a #14 Dutch oven, brown pork sausage and grown chuck. Season with 2 tsp salt. Cook for about 20 minutes. Add onion mixture. Stir in spices and cook 5 minutes. Add tomato juice, rotel tomatoes, and beef stock. Bring to boil, lower heat, and simmer 1 hour. Stir in garlic and hot chili beans. Simmer another 5 minutes. Dissolve corn starch in 1/4 cups warm water and add to mixture. Stir until thickened. Serve.

OZARK MOUNTAIN CHILI

3 medium onions, chopped
6 cloves garlic, minced
1/2 lb bacon, cut into pieces
2oz Gebhardt's chili powder
1/2oz dark chili powder
3 lb chuck roast, cubed
red pepper to taste
1 can beef broth
1 lb hot pork sausage
1 can green chilies, minced
1/2 tsp dried habenero chilies
1 tsp cumin
1/2 tsp coriander
1 can tomato sauce
1 can rotel tomatoes
1/2 cups oregano tea (1 tsp oregano steeped in hot water 30min)
1 tbs salt
4 drops Tobasco sauce

THIS RECIPE WILL FEED A WHOLE TROOP.
Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic, and all chili powder. Sauté until onions are clear. Brown beef in large skillet, a pound at a time, adding sprinkles of red pepper while browning. Use a little broth to keep from sticking. Add each batch to Dutch oven after browning and stir. Brown pork sausage and green chilies. Add habeneros when sausage is just about brown. Stir into Dutch oven. Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes, and remaining broth. Mix well and cook for 30 minutes. Add oregano tea and Tobasco. Simmer covered for 15 minutes and serve.

BACKDRAFT CHILI

1 lb bacon, cut in pieces
3 lb chuck roast, cubed
1 1/2 lb ground chuck
2 lb pork roast, cubed
4 cloves garlic, minced
3 large onions, chopped
1 can green chilies, chopped
2 tsp dry chopped habeneros
2 tsp dry red peppers
2 tbs chili powder
1 1/2 tbs paprika
4 tbs cumin
1 tbs black pepper
1 tbs Tobasco sauce
2 tbs Worcestershire sauce
1 can beef broth
1 can rotel tomatoes
2 large cans hot chili beans with gravy

THIS RECIPE WILL FEED A WHOLE TROOP.
Fry bacon in #14 Dutch oven until just crisp. Remove and reserve bacon. Pour off most of drippings into a large skillet. Leave a small amount in Dutch oven. Brown meat and garlic in skillet in batches. While meat is browning, sauté onions in Dutch oven. Add meat as browned and stir well. Add bacon, green chilies and dried peppers, spices, sauces, stock, and rotel tomatoes. Simmer for 2 hours. Add hot chili beans and simmer another 15 minutes. Serve.

MELLOW CHILI

olive oil
3 medium onions, chopped
2 green peppers, chopped
3 stalks celery, chopped
8 lbs ground beef
1 can tomato paste
2 can stewed tomatoes
2 can tomato sauce
1 can mild salsa
3 cloves garlic, minced
2 3oz jars chili powder
1 jalapeno chili, chopped
2 tsp salt
1 tsp oregano
1 tsp black pepper
2 large cans chili beans in gravy

THIS RECIPE WILL FEED A WHOLE TROOP.
Thinly cover a #14 Dutch oven with olive oil. Sauté green peppers, onions, and celery 10 minutes. Add meat and cook until brown. Stir in tomato paste, stewed tomatoes, and tomato sauce. Simmer 15 minutes. Add rest of ingredients and simmer -1 hour. Stir occasionally. Serve.

CHUCK WAGON CHILI

2 lb round steak, cubed
1/8 lb beef suet
8 dried chili pods
1 tbs instant beef bouillon
2 cloves garlic, minced
1 tsp oregano 1 tsp salt
1/2 tbs cayenne pepper
1/2 tbs chili powder
1 tbs paprika
1 tbs cumin
1 tsp vanilla extract
2 tsp white vinegar
2 squares baking chocolate
3 tbs corn starch
1 large can chili beans in gravy

Pour a little olive oil in Dutch oven and sear meat until gray in color. Cook beef suet in medium pot over low heat for 40 minutes. Discard pieces of fat that are left over and add rendered suet to Dutch oven. Wash chili pods and remove stems and seeds. Chop into small pieces and put into small pot with 2 cups water and boil for 30 minutes. Be careful not to touch eyes with hands until you can wash hands very well. Add boiled chilies to meat, stir and add rest of ingredients. Stir well. Simmer 2 hours. Dissolve corn starch in 1/4 cups water and stir into chili. Keep stirring until thickened. Serve.

GREEN CHILI WITH PORK

1/2 cups olive oil
2 large onions, chopped
8 garlic cloves, minced
8 jalapeno peppers, minced
3 carrots, peeled and cut crosswise into 1/2in pieces
1 1/2 tbs oregano
3 lb boneless pork shoulder, cut into 1/2in cubes
2 cans chicken broth
1 large can Italian plum tomatoes drained
1 potato, peeled and grated
4 cans mild green chilies, chopped
1 large can hot chili beans with gravy

In a Dutch oven, heat olive oil and add onions, garlic, jalapenos, and carrots. Sauté for 10 minutes. Stir in oregano and pork cubes. Cook or 20minutes, stirring occasionally. Stir in chicken stock, 1 tsp salt, tomatoes, and potatoes. Bring to boil, then lower and simmer 1 1/2 hours. Stir occasionally. Add green chilies and beans to mixture and simmer another 30-45 minutes. Serve.

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