The chili lover's poll! 

The Best Ever Quick Chili Recipe 

Introduction: The following recipe is designed for crock pot serving. It can be prepared in a few minutes, placed in a crock pot and ready by the evening ball game. We watch a lot of football and basketball. I can throw the stuff in, set the crock to high and serve it while we watch the games. Everyone is happy.

Notes on hamburger meat. Preparing for ball games is an ongoing process! Ahead of the ball season, when I find good quality ground beef is on sale, I buy it in bulk, fry it up and freeze it in quart bags (about 1 1lb units. If you like sausage, it can be done the same way. We also like to also like good grades of smoked sausage, which we also buy ahead of time.

The Best Ever Quick Chili Recipe

Ingredients:

1. 1-2 Lbs ground beef (cooked, fresh of frozen - see notes)
2. ½ to 1 cup dried, minced or chopped onions.
3. 1 10 oz can tomato souse or paste
4. 1 - 2 cans tomato soup (undiluted)
5. 3 to 5 cans beans of your choice
6. 2 tbsp spoons chili powder
7. 1 tsp black pepper, 1 tsp cumin,
8. 1 tbsp garlic powder
9. 1 tbsp oregano
10. 1 quart tomato juice (use only part)

Instructions:

1. Cook meat (if not precooked)
2. Throw everything in crock pot, except tomato juice in crock pot and shredded cheddar cheese.
3. Set crock pot to high.
4. Let simmer till hot throughout, stirring occasionally.
5. Add tomato juice for desired consistency.
6. Serve, topped with cheddar cheese.

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Championship Chili: Top Cookoff Winning Recipes 

From Amazon

The book gives a great history to Chili cookoffs. It also has great recepies although they all don't tell the whole story of the recepies. I have tried several and haven't won with any of them yet. Yes I consider myself a chili head and I am still looking for that perfect recepie. Thought this book would help. Probably will if I conbine several recepies together. Very easy book to read. Really enjoyed it. By LEEP "Lee" (Garland, Texas USA) -

Championship Chili: Top Cookoff Winning Recipes

by Barry Shlachter

Chock full of winning recipes, the chapter by chili judge Bill Renfro on how to win competitions alone is worth the purchase price.

Amazon Price: $5.95 (as of 08/28/2008)

History of Chili - glimpse from Wikipedia 

Origins and history

Many argue that chile was invented in Mexico during the 1840s, as a replacement for pemmican; others place its origin in Tijuana, Baja California, or Ciudad Juárez, Chihuahua, Mexico.

The Mexican origin theory holds that it was created as a complimentary dish served at cantinas, especially to please outsiders, who wanted something spicy and "Mexican" to eat, but also free or cheap. It was made with leftovers from the meals prepared in the cantina and served for free to drinking customers.

The Americanized recipe consisted of dried beef, suet, dried chile peppers (usually chilepiquenes), and salt, which were pounded together and left to dry into bricks, which could then be boiled in pots on the trail. An alternative, and more widely-accepted theory, holds that chile con carne was born in Ensenada, Mexico in the 1880s as a way of stretching available meat in the kitchens of poor Tejanos [citation needed]. However, this theory does not take in account Ensenada and Texas are very far from each other.

"San Antonio Chile Stand" was in operation at the 1893 Columbian Exposition in Chicago, which helped spread a taste for chile to other parts of the country. San Antonio was a significant tourist destination and helped Texas-style chile con carne spread throughout the South and West.[1]

Chili queens

During the 1880s, brightly-dressed Hispanic women known as "Chili Queens" began to operate around Military Plaza and other public gathering places in downtown San Antonio. They would appear at dusk, building charcoal or wood fires to reheat cauldrons of pre-cooked chili, selling it by the bowl to passers-by. The aroma was a potent sales pitch, aided by Mariachi street musicians, who joined in to serenade the eaters. Some Chili Queens later built semi-permanent stalls in the mercado, or local Mexican marketplace.
Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas
Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas

In September 1937, the San Antonio health department implemented new sanitary regulations which required the Chili Queens to adhere to the same standards as indoor restaurants. The "street chili" culture disappeared overnight. Although [San Antonio Light, 12 September 1937 Mayor Maury Maverick reinstated their privileges in 1939, the more stringent regulations were reapplied permanently in 1943.

San Antonio's mercado was renovated in the 1970s, at which time it was the largest Mexican marketplace in the U.S. Local merchants began staging historic re-enactments of the Chili Queens' heyday, and the "Return of the Chili Queens Festival" is now part of that city's annual Memorial Day festivities.

Chili parlors

Before World War II, hundreds of small, family-run chili parlors (also known as "chili joints") could be found throughout Texas and other states, particularly those in which emigré Texans had made their new homes. Each establishment usually had a claim to some kind of "secret recipe".

One of the best known chili parlors, in part because of its location and socially-connected clientele, was Bob Pool's "joint" in downtown Dallas, just across the street from the headquarters of popular department store Neiman Marcus. Stanley Marcus, president of the store, frequently ate there, and sent containers of Pool's chili to friends and customers across the country by air express. Several members of General Dwight Eisenhower's SHAPE staff during the early 1950s were reported to have arranged regular shipments from Pool's to Paris.
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Ninasdaddyfromhome I was very skeptical of this recipe but tried it. It is really really good....tastes like something my grandmother used to cook for hours and hours. Thank you very much for this one. Posted August 06, 2008

Wbisbill This chili lover says, "Up, Up and Away! Posted July 28, 2008

flaminglacer This is an excellent lens - Squid Angel Blessing..... Posted November 18, 2007

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