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    You are in: Home / Cookbooks / Chili
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    13 recipes in

    Chili


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    Plan to use @ ESC cook off Saturday, March 22, 2014. Oops, so tired on return trip from Grandson's last Varsity High School basketball game as a lettering Freshman in DePere that I "leaked" out and missed the cook off. I'll be back next year. This grandson helped me win The First Cook Off We won in Madison area.

    Recipe #513481

    ESC cook off February 21, 2014.

    Recipe #513554

    After doing several Chili Cook Offs in Wisconsin and Illinois I decided to try my skills at developing a good Chili Verde that was not as hot as most of the "eye tearing, nose snorting" heat I'd found in most competitive prepared Chili Verdes. The first Chili Verde I made was for a Northside Indoor Winter Farmers Market in Madison, Wisconsin. That attempt was made in November 29, 2007. The original recipe was hot but not too hot. BUT, I can't seem to get back to that particular recipe. I decided to enter a January cook off in Forsyth, Illinois. The original recipe was made on 12/09/07, modified again on 01/31/08, 12/23/08 @ Rossario's CO, 12/30/08, and cooked at "The Great Forsyth Regional Chili Cook Off on Saturday January 17, 2009. Didnt win! Was in bottom third of 35 + cooks. Hmmmmm, keep trying. Modified again 01/03/10. Did not compete at Forsyth CO in 2010. Now I'm getting irritated about this recipe development. No more notes, etc, this recipe is just getting cooked until it is right. Watch out all my chili tasting friends-now I'm going for "Heat in the Chile". Plans are made to compete with this recipe at the same Forsyth CO on Saturday, January 15, 2011. There will be several practice cooks between now and January 14, 2011. January 12-did a Chili Sampling at Rossario's restaurant-getting closer below is revised recipe..... Wish me luck! Damn-did not win. Going to "kick it up"! No, I will not tell you the extra secret ingredient.

    Recipe #444876

    Great recipe for Farmers Markets vegetables during the season. Can make as many different additions as you'd like. Not real spicy but add 3 tablespoons of chili powder to spice up. Have made at several Farmers Markets in Madison, Wisconsin, USA-people loved it.... If you want meat cook some, shred or dice, and thrown in. Adapted from an original recipe of Chef Bill Wavrin of Miraval Life Balance Spa in Catalina, Arizona, USA.

    Recipe #288600

    Having tried to find "green chili powder" in the Midwest and people questioning my sanity for asking, I am making my own spice concoction. Heat, ya known, this is the MIDWEST. No spicey food here. B O R I N G! I searched the city, state and then got smart-went to the computer. How was I to know that you find only in New Mexico and surronding states. Next problem was to find all the ingredients. So, I have fabricated my own Midwest Green Chili Powder.

    Recipe #471000

    OK, this is ridiciulous that I can't win an International Chili Society [ICS] Chili Cookoff. So, I've spent the last 13 hours looking at recipes, past winners, checking ingredients and relearning to type and grammer. Losing that effort, also. Here is the latest version to improve my first recipe. I'm headed to cookoff's in Forsyth and Springfield. Oh boy-two days of cooking and a good road trip out of town. I've added a couple of minor variables into ingredients and technique. Hope, it works. I know the new ingredient SIBM will definately help the road trip part once I'm there. I LOST BOTH FORSYTH (12th OF 13) AND DON'T KNOW ABOUT SPRINGFIELD AND NO ONE SENT ME ANY WINNINGS.

    Recipe #471007

    A quick easy chili! I do not know where it came from but has been in my wallet for month's. Written on back of business card. Will try this spring. Very KISS method recipe for ingredients and directions. Will be serving in Madison, Wisconsin at The river Food Pantry on February 17, 2012. Aproximately 300 clients. Served over spaghetti is 2 Way Chili. Topped with grated cheddar cheese is 3 Way Chili. Add chopped white onion on top of cheese is 4 Way Chili. And 5 Way Chili is beans, heated separetly, placed on the plate then topped with spaghetti, chili, cheese and onions. These assembled Ways of chili are often referred as Cinncinnati Chili.

    Recipe #472196

    This was the outstanding tasting sample at the January cookoff in Forsyth. IL. I have copyed the recipe exactly as the handout recipe the DMH Wellness Center gave me. www.dmhcares.com

    Recipe #472605

    "History: This is how my mother always made her chili. It seems to be more oa a soup than other chili recipes are, but that is what I grew up with. Mother also used cans of and beans instead of kidney or black beans as she didn't like kidney beans. I like all of those beans, so I use them instead of the pork and beans." My dear wife's chili that I have spent my entire adult life enjoying! MadCity Dale

    Recipe #473391

    One of 3 chili samples at recipe class.

    Recipe #473392

    Ok, enough serious stuff-now to the fun reactions to Chili Cook-Off’s! This recipe, for fun, has been seen on the internet, author unknown, it’s origin is like the original RoadKill recipe. But that’s another story! If you can read these directions without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in New Mexico. Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in New Mexico , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the Santa Fe Plaza. Judge #3 was an inexperienced Chile taster named Frank, who was visiting from Springfield, IL. Frank: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges ( Native New Mexicans ) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge #3.” Here are the scorecard notes from the event:

    Recipe #473554

    Roadkill Chili for you TRUE ROAD KILL COOKS - grind up 6 lbs.fresh road-kill. (Note: due to the condition of the road-kill, grinding may not be necessary). Just about anything acceptable (rabbit, possum, chicken, unknown..) stay away from skunks since their odoriferous nous has negative effect on the final result. I live in an area where there's not much highway traffic, and urbanization has scared off all the critters, and neighbors keep their pets indoors, THEREFORE, I HAD TO MODIFY THIS RECIPE! Otherwise known as (for the weaker stomach crowd) CUPBOARD CLEARING CHILI. Adapted from the original recipe of Ted's Original! Texas Road-Kill from "Texas Chili" Homepage.

    Recipe #473353

    "Developed by Max & Bumpa on a camping trip to High Cliff State Park, Appleton, Wisconsin, USA." From the Kitchen of: MAX Huddleston (age 8) & Dale Matthews (older than dirt)

    Recipe #281706


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