Contributed Chili Recipes

These are not all chili recipes. As my mom says, ``Man does not live by Chili, alone!'' (What does she know? She says the same thing about beer!) In order of submission...

Green Hornet Chili New!
Chili Pie
Sweet Chili
Mary Jae's Cheddarhead Chili
Mayan Chili
Texas Chili
Chili Rules!!
Hurricane Zeke's Fource Four Chili
Zazie's Veggie Chilli
Jose's Chilli Con Carne
West Texas Cornbread
Carol's Mom's Green Chili
Deer Hunter's Delight
Green Chili Stew
Hard Hat Chili
Tarantula Jack's 1989 World Champion Chile
Count Gregor's Celtic Chili
KFA (Kick F***ing A**) Chili!
Jim's Buffalo Wings
Cream of Green Chile Soup
Cincinnati Chili Recipes

Green Hornet Chili - from Jill Albert Allen


4 lbs pork cut in cubes (pork shoulder is a good start)
flour, garlic salt
2 cans roasted, peeled green chiles
couple pounds of fresh roasted, peeled green chiles
1 large onion
1 can ground tomatoes
4 cloves garlic (or more to taste!)
1/2 cup lime juice
1/2 cup chopped cilantro
some tomatillos

Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic. Cook for hours. Before serving add lime juice, cilantro & tomatillos.

Watch out for the S-T-I-N-G!

Jill Albert Allen

Chili Pie

1) put Fritos in bowl
2) cover with hot chili
3) cover that with any or all of cheese, onions and jalepenos
4) eat before Fritos get soggy :-)

To taste for yourself the prince of pies, hie thee down to the Shady Grove in Austin. While you're there, you must try the Tortilla Fried Queso Catfish. Oh. My. God!

Sweet Chili - from Francis Mahe, Makakilo, Hawaii

I make this up for the kids and for people who don't like hot chili. Most chili connoisseurs wouldn't call it a REAL chili, but it tastes good and the kids will eat it, and that's all that matters. It is a good base for a regular chili, just add a Tablespoon of Durkee sauce and a Habanera with a slice cut out of it on a string. When it is hot enough for you, pull the pepper out.The meat is cooked with extra spices added as the meat will "strip" the spices from the sauce if they are added later. If you substitute tofu for ground beef it makes a passable vegetarian chili.

Over medium heat toast following spices for about a half a minute:
1/2 tsp. garlic powder
1/2 tsp cumin powder
1/2 tsp paprika
1/2 tsp chili powder
1 Tablespoon oil or butter
1 onion or 1-tsp. onion powder
1 diced green pepper
Saute these ingredients over medium-low heat until green pepper and onions are soft.
1lb. Ground beef
1/4 tsp Durkee or other hot sauce
Brown above mixture until meat is cooked. Drain meat and add:
1- 14 oz can creamed corn
1 -each 14 oz can drained red and white kidney beans
1 -14 oz can garbanzo (pinto) beans
1- 28 oz can diced tomatoes
1/2 tsp. garlic powder or to taste
1/2 tsp cumin powder or to taste
Simmer for about an hour or until thickened. If you want to thicken it fast or if you just like the taste, add 1-14oz can of mushroom soup.

Mary Jae's Cheddarhead Chili

Let me preface this by saying that I rarely measure anything. I cook by intuition, taste, and smell and have a great deal of trouble sticking to any recipe. I'll confess I totally guesstimated on many of the measurements, so keep this in mind when you're cooking this chili and feel free to adjust any amounts to your taste - I promise you won't mess it up!!

Mix the following in a large stew pot:
2 lbs. of browned chorizo (The long tubes, not the links)
2 lbs. of black angus stew meat, seared in the chorizo grease or canola oil
3 28 oz. cans of Hunt's whole tomatoes *
3 6 oz. cans of Hunt's tomato paste
2 6 oz. cans of regular V8 juice (avoid the urge to get 1 12 oz can... they're watered down)
2 10 oz. cans of Ro-Tel Diced tomatoes and green chilies
2 4 oz. cans of diced green chillies
* If you're feeling ambitious and it's tomato season: blanch, peel and quarter about 15-20 tomatoes from the garden or produce section.

Chop and add:
4 bell peppers: 1 green, 1 red, 1 yellow, and 1 orange
1 huge white onion
4 tomatillos
10 cloves of garlic
1-2 jalapeno peppers (or to taste)
1-2 habanero peppers (or to taste)
Turn the heat on medium high once these ingredients are all mixed together. Then add:
1/2 a cup of chicken broth

Add 1 dash each of the following, if you have it:
cherry wine (large dash)
red wine vinegar (medium dash)
Brer Rabbit's molasses (medium dash)
soy sauce (little dash)
liquid smoke (tiny dash)
Add 1-4 Tablespoons each of the following, according to your taste. What I say I use are strictly guesses so use your cooking intuition:
chili powder (I use about 4T)
paprika (also about 4T)
cayenne pepper (about 1 to 2T) (It's up to you!)
cumin (about 2T)
celery salt (about 1 or 2T)
Salt and pepper to taste
WunDoeMus to taste (I like 1/2 - 1 cup)
I usually let this mixture simmer over medium low heat for a couple of hours, but you can serve it after 20-30 minutes if you have impatient people to feed. I always taste it a lot to monitor its progress. When it's ready to be removed from the heat, I add the following:
4 16 oz. cans of Bush's Best Chili Beans
1 11 oz. can of Green Giant Super Sweet Yellow and White Corn
Juice squeezed from 1 lime
The rest is up to you. I freeze most of it and find that it improves with age (two or three weeks, at least - I haven't tested the shelf life much longer than that.) Editor's note: Use serving-size freezer baggies

Serve with:
Premium Saltines
Plenty of grated Wisconsin Cheddar Cheese

Comments to Mary Jae...

Mayan Chili

1 1/2 Pounds Beef -- coarsely ground
1 Medium Green Bell Pepper -- diced
4 Ounces Green Chiles -- drained & diced
1 1/2 Tablespoons Chili Powder
1 Teaspoon Garlic Salt
15 Oz. Can Tomato Sauce
1/4 Cup Tequila -- optional
6 Oz. Can Tomato Paste
1 Cup Water
16 Ounces Kidney Beans, Canned -- undrained
8 Oz. Can Sweet Corn -- undrained
In large heavy kettle or saucepan brown meat. Pour off drippings. Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste and water, sitting to mix well.cook over low heat, stirring occasionally, 30 minutes. Add kidney beans and corn. Continue cooking for 5 minutes, or until beans and corn are heated through. Serves 6.

Texas Chili - sent by Richard Bull
6 Servings

Winner of the 1984 Texas State Men's Chili Cookoff. Also won the 1988 Chocolate Bayou Chili Cookoff, York, PA. (Unfortunately, the CBCC has gone the way of all great ideas that are not left alone.)

3 pounds cubed beef
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 teaspoon boullion, Chicken granules
1 8 oz. can tomato sauce
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons MSG
6 tablespoons chili powder
1 split jalapeno chili pepper
Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, MSG, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve.

Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you.

Chili rules!! - sent by

Here is my very simple recipe (actually my Mum's!):

1lb minced beef
1 can Heinz Big Red tomato soup
1 can red kidney beans
2 tsp minced chili OR 2 cayenne chilis (what the hell, why not both?)
1 teaspoon French Onion soup powder
Brown beef, make sure its minced up well, drain fat, add Soup, beans, CHILI and soup, mix, heat for about 20 mins, longer if you want (the flavour seems to go through more the longer you cook it, but I usually can't wait). Very simple. Now you can eat it!

Hurricane Zeke's Fource Four Chili - sent by Moffatt Bradford Jr.

3 tbs bacon drippings (renderings from 1/4 lb bacon)
2 large onions, coarsely chopped
i bell pepper, coarsely chopped
5 tbs red pepper (find 'chili rojo')
5 cloves garlic, finely chopped or pressed
1 tbs cumin (cumino)
1 tsp oregano (Mexican if possible)
6 large, fresh tomatoes, peeled, cored and chopped
(or use name brand canned tomatoes +/- 28oz.)
1 small can green chiles
2 tsp salt
2 tbs apple vinegar
1 tbs brown sugar
1 cup strong black coffee
3 cups water
+/- 4 lbs coarse ground beef (quality is your choice)
+/- 4 lbs ground pork
This will fill a 10 quart pot so beware!

Heat drippings or render bacon @ med heat add onions, heat onions till just transparent. If possible add these ingredients prior to adding;

ground beef
ground pork
bell pepper
Brown the meat on med. high heat then reduce to med. and stirr occasionally for 30 min. Add:
red pepper
Bring to a boil while stirring, reduce heat to med. low and simmer 2 hrs. Add brown sugar and coffee 15 min. before serving.

Zazie's Veggie Chilli - sent by Jose Kahan

1 tin kidney beans
1 tin chick peas (garbanzo beans to an american...not sure what you will
call them)
1 tin tomatoes
1 large onion
3 cloves garlic
dried chilli peppers
fresh chilli peppers or chilli powder according to taste
1/2 teaspoon coriander
1/4 teaspoon ginger
1 green pepper
2 courgettes
carrots and mushrooms (quantities depending on how much you want to make)
1-2 tablespoons oil
Put oil in pan and add chopped onion. Cook on a low heat until the onion starts to go transparent. Add the crushed garlic and the spices, and cook for a few more minutes, stirring from time to time. Add the mushrooms, courgettes and pepper, stir well, and cook for a few more minutes. Finally, add the remaining ingredients and allow to simmer for about 15 -20 mins. Adjust seasoning if required before serving. Serve with boiled rice, soured cream and guacamole.

Hope you like it!! This may make too much for you but it can always be kept in the fridge and then re-heated the next day.

I always prefer to put the onion in a few mins before the garlic, as it takes longer to cook, so if you add garlic at the same time it may go brown.

Chilli Con Carne - by Jose Kahan and many friends v2.0

"C'est toujours bon de manger epice mais pas en meme temps" - Damian Legeard

150-200 gr grounded beef meat
1 tin kidney beans (aka red beans)
2 Fresh tomatoes
1 large onions
3 cloves garlic
Dried chilli peppers
Fresh chilli peppers, chilli powder or chilli sauce
Tomato sauce
Assorted spices (herbs, cumin, ...)
Water bottles
Quantities? It depends on how much you want to eat and also on how spicy! Calculate your usual meat doses; if a can of beans seems to much for you, then use 3/4 of it. It's very intuitive, sorry about it. If you cook too much, keep it for next day ( but make sure to cook enough for NEXT day also :) )


(1) Separate the meat into little pieces; add some spices to it and a little juice to season it. Mix up a little and wait some minutes so that the meat absorbs your seasoning.

(2) Put very little oil in a frying pan and place the pan over the fire. When it's hot add the meat; turn with a wooden spoon. Remove meat when it's about half done. Don't add too much oil as the meat is natural greasy.

(3) Cut onions, garlic, and tomatoes into exotic patterns, such as lines, squares, etc. Make thin little pieces (you're going to eat them, not to frame them). Put a little oil in a cooking pot. It must at least cover the bottom. Cook at medium heat. When it's hot then add the following, making a little pause each time onions, garlic, tomatoes, and peppers.. At the same time add the spices: lemon juice, chilli sauce, tomato sauce, etc. Make sure that the onions and garlic don't get overcooked;remove the pot if necessary from the fire from time to time. When you appreciate they are almost cooked add some water and stir. Ease the fire a bit. Wait around 5 minutes.

(4) Open the bean cans; add the beans and the meat to the pot. If you think it's quite dry, add more water, but not too much: you're trying to make a chilli, not a soup. Stir to mix the ingredients. Try squashing some of the beans against the inside walls of the pot using the spoon; this gives a good and taste to the dish. Let the experiment rest around 25-30 minutes, stirring it (and squashing it if you feel like it) from time to time. If you find it's becoming too gooey and dry, don't hesitate to add a little water. Taste it occasionally to verify it's not overcooking.

(5) When you think it's almost done, taste it; if you find it's not enough spiced, it's the right moment to add more hot chilli sauce. Stir a bit and let it simmer over the fire for ten more minutes.

(6) Take the pot out of the fire. Place dishes, and if you think you spiced it too much, place the water bottles near to you.

West Texas Cornbread - posted to Chili Heads by Frank Wilkinson

1 cup plain corn meal
1/2 cup plain flour
3 teaspoons baking powder
1 teaspoon salt
1 cup grated "new york state" extra-extra sharp cheddar cheese
1 8 oz. carton sour cream
1/2 cup crisco oil
1 medium onion (chopped)
1 10 oz. can whole kernel corn (with liquid)
2 eggs
* jalapeno pepper slices(your choice on amount)
Place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350. Mix all dry ingredients together. Add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes).

* jalapeno peppers optional, may be added to top before baking
{i know!!! i know!!! but this stuff is still good}

 substitutions: ...(not as good though)                        
    light sour cream                                           
    light cracker barrel extra sharp cheese                    
    *self rising corn meal                                     
    *self rising flour                                         
      *( if using self rising... do not use the baking powder)   

Carol's Mom's Green Chili - posted to Chili Heads by Larry Ottersbach (

1 Medium Size Roast
10 Large Green Chiles
1 Large White Onion
1 Medium Can Whole Stewed Tomatoes
Garlic Salt
A Pinch of Cumino
2-4 cups Beef Gravy
  1. Roast green chiles over grill until all skin is almost black (you are not burning it - don't worry)
  2. Soak roasted green chiles (submerged) in bowl of cold water (ten minutes). Peel skin off.
  3. Dice chili into small, small pieces or mashed.
  4. Cut up meet into bite size pieces.
  5. Sautee meat with white onion about 10 minutes or just barely brown.
  6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2 hour.

Deer Hunter's Delight - copyright 1990, John Rynes (reprinted with permission)

The quick, stick-to-your-ribs meal for hunters on-the-go!

Chili! The very mention of the name is enough to make strong men's eyes water, make timid appetites cringe, and send dogs scurrying towards the door with their tails between their legs. And a big pot of the stuff is also the perfect meal in camp or country home during the deer season. Not only is chili a hearty meal, it can be quickly re-heated (chili actually improves in flavor after the third, fourth, etc. heating), for hunters on-the-go.

Pungency? Yes! Good chili ought to be a little boisterous; true chili should also be spicy. Here's a barn-burner of a recipe which includes these classic elements:

2.5 to 3 lbs beef sirloin tips, round steak, or brisket (after the first day of the season you should be ready to make a new pot using venison instead of beef)
1.5 lbs fresh ground pork
1/2 cup olive oil
3 medium onions, chopped
1 clove garlic, chopped
3 to 6 jalapeno peppers, seeded and chopped (or 1 4-oz can of jalapenos peppers)
3 to 4 medium sweet red bell peppers, chopped
1 or 2 green bell peppers, chopped
4 to 6 long green peppers, chopped
1 medium zucchini, cubed
35 oz canned whole Italian tomatoes (must be Italian!)
1 8-oz can tomatoe paste
1 tbls maiserena (masa) flour
3 bay leaves
1 tbls crushed oregano
1 tbls salt
1.5 tbls cumin
1 tbls red wine vinegar
1 tbls brown sugar
1 tbls fresh ground black pepper
3 to 4 tbls chili powder
1.5 tsp dry mustard
1/2 cup beef broth
1/2 can beer (preferably Heilman's Old Style)
3 oz bourbon
1/2 oz tequila
Cut meat into one-quarter inch cubes and brown in a tablespoon of olive oil with one-half the chopped garlic. Take meat from the skillet, reserving the cooking juices. Brown the ground pork, stirring and breaking it up as it cooks. Drain and discard the fat. Mix cooked pork with cooked beef (or venison) in a large ten-quart kettle.

In another skillet, saute chopped onions with the remaining garlic, chopped jalapenos (see note below), sweet green peppers, long hot peppers, and zucchini in the remaingin olive oil until golden. Then add the meat.

Place the pot on low burner and add Italian tomatoes, crushing some of them in your hand as they come from the can. Mix the flour with a little tomato sauce, tomato paste, bay leaves, salt, cumin, oregano, vinegar, brown sugar, black pepper, chili powder, and dry mustard. Then add one-half cup of the beef cooking liquid, tequila, bourbon and beer to the pot. (NOTE: If using canned jalapenos instead of fresh, add them now.) Cook slowly for four or five hours, depending on the desired degree of thickness, stirring thoroughly and frequently to prevent scorching or sticking. Sample frequently. Add beer to adjust consistency and correct seasoning constantly.

For a much hotter flavor, add a few more jalapenos and some crushed red pepper. CAUTION: Fresh jalapeno peppers contain an oil that produces a strong burning sensation on the skin. Do not rub your eyes or touch other tender (!) parts of your body -- washing, even with lemon juice, is said to bring no relief.

Most of the cili-eating deer hunters I know serve this piping hot with cold beer and corn bread. Some simply use crackers and more bourbon and tequila. Many even like a bit of grated cheese and chopped onion sprinkled on top.

This recipe yields about one and a half gallons. If ou have any left over, it can be frozen for later.

This is an outstanding recipe, and once you have tasted it you'll throw stones and empty beer cans at almost every other recipe!

GREEN CHILI STEW - from the great Western Vogue pages of the New Mexico Market Source

This stew is very hearty and simple. Served from the Pueblo Kitchen's of New Mexico.

  • 2 lbs. ground hamburger
  • ½ cup chopped onions
  • 2 16 oz. cans whole kernel corn
  • 1 large can whole stewed tomatoes (lightly chopped)
  • 1 cup fresh or frozen green chili (chopped)
  • garlic
  • salt
  • 2 cups water
  • Brown hamburger with chopped onions. After browned, add corn, stewed tomatoes (with juice in can) and green chili. Add 2 cups water. Season with garlic and salt to taste.

    Cover and simmer approx. 1 hour or longer if desired.

    Hard Hat Chili (by Darrell Baxter, contributed by Jim Bardsley

    3 lbs lean beef (chuck tender preferred)
    4 oz. Gebhardt's Chili Powder
    2 Tbsp. ground cumin
    1 Tbsp. ground mexican oregano
    1 Tbsp. garlic powder
    2 tsp. cayenne pepper
    1/8 tsp hickory smoke salt (Spice Islands)
    1 can tomato sauce- 8oz.
    1 tsp Celery Salt
    5 tbsp minced dehydrated onions
    Brown meat and drain. cover meat with water. Add onion and garlic. Boil slowly for 30 minutes. Add remaining ingredients. Simmer until meat is tender (about 1 1/2 hours.)

    The recipe above is a fairly old (circa 1983) but reliable one, somewhere in between "competition" and "eating " chili. It would be a good starter for any novice cook.

    Tarantula Jack's 1989 World Champion Chile - Jim Ridley (

    3 lb. Top Round, 1/2" cubed
    1 8 oz. can tomato sauce
    2 medium onions, grated
    7 tbs.. chili powder
    2 large cloves, minced
    2 tbs.. ground cumin
    2 10 oz. cans chicken broth
    1 cup water (if necessary)
    Saute the beef in a large skillet. Put into a large pot and simmer, covered, with onions, garlic, and broth for 1-1/2 hours.

    Add the tomato sauce, chili powder, and cumin. Stir; simmer on low for another hour. Add water if needed. Stir occasionally.

    Count Gregor's Celtic Chili -

    3 lbs ground chuck
    1 lb venison
    60-80 ounces of plain tomatoe sauce
    4-6 ounces minced garlic
    8 ounces worchestershire sauce
    8 ounces mild green chiles chopped
    20 medium fresh jalapenos chopped in rings then quartered.
    8 ounces datil hellish relish
    8 ounces old elpaso hot relish
    5 large vidallia onions minced
    2 tsp garlic salt
    1 tsp seasoned salt
    1/2 tsp oregano
    4 (15 ounce) cans joan of arc spiced kidney beans
    1 (15 ounce) can of bushes pinto beans
    Brown meat in skillit with worchestershire sauce, the oregano, garlic salt and seasoned salt. Put tomato sauce, minced garlic green shilies, jalapenos, hellish relish, kidney beans, pinto beans, onions, and old elpaso hot relish and heat on medium high til near boiling. When meat is browned add juice and all to the rest and cook for 1 and 1/2 hours over low heat. This is pleasently warm but not mouth burning hot! enjoy!!!

    KFA (Kick F***ing A**) Chili! - An interpretation by Bryan Peterson (

    The Meat:
    1-lb. Ground beef
    1-lb. Hot Ground Pork Sausage
    1-lb. Smoked sausage - Cut this up into 1/2" chunks. I don't recommend using more than 1 Lb. because it'll make it taste like spaghetti sauce! :-(
    The Veggie Stuff:
    1- Large onion coarsely chopped
    2 (or more) minced/pressed Cloves of garlic
    1- Large bell pepper cut into 3/4" chunks,
    1/3 cup Yellow Corn meal
    2 -28oz Cans of Ready Cut Tomatoes
    2-27oz cans of Kidney beads - Drain and reserve 1/2 of the liquid to mix with the corn meal
    The Spices (The real meat of the tomato)
    1 Tbs. Ground oregano
    3 Tbs. Chili Powder
    1 Tsp Ground Coriander
    1 1/2 Tsp. Celery Seed
    1/8 Tsp. Cayenne Pepper*
    1 Tbs. Tabasco sauce*
    1 tsp mustard
    2 to 4 Dried Serano (sp?) Chiles*
    1/8 Tsp Dried powdered Habanero peppers*
    1 tsp paprika
    1/8 Cup (About, I didn't really measure it!) Good Red Wine.
    * These things just add the "Zing" and not much full bodied flavor. That is what the wine and other things do for it.

    How cook it:

    1. In a large pot, brown the beef, pork, onions and garlic over medium heat.
    2. After the above is browned, add the bell pepper and the smoked sausage. Cook for 5 to 10 more minutes.
    3. Reduce heat to low (and drain most of the fat IF YOU ARE WATCHING THINGS!)
    4. Blend in the tomatoes and spices and simmer for 5-10 minutes.
    5. Stir in the drained beans. In a small bowl, mix the bean liquid with the corn meal until it's like pancake patter.
    6. Mix the "batter" into the chili and simmer for 10 to 15 minutes or MORE. I simmer my batchs for about 2 hours, so use your judgement on this.
    7. Sprinkle with Mozzarella or Gouda cheese and serve with sourdough bread. Or, make a Chili sandwich with a good sourdough roll.

    Jim's Buffalo Wings - Jim Bardsley (

    5 lbs chicken wings
    3 large bottles Crystal sauce (no substitutskis!)
    1 bulb garlic
    2 large lemons
    1/2 cup honey, 1/2 cup seasme oil
    Take rind off lemons and grate. Slice lemons. Combine all of mixtures and pour over chicken. Marinate at least 3-4 hours in fridge. Barbecue over slow open fire- a little mesquite or hickory for additional flavor helps. Get best local beer available. Enjoy....

    Cream of Green Chile Soup

    2 Corn Tortillas, Preferably 1 of yellow cornmeal and 1 of blue
    1 (12 oz) tub of Bueno Green Chiles - Mild, Hot, or X-Hot
    1/2 stick (4 tablespoons) margarine
    2 cups chopped onion
    1 garlic clove peeled ad minced
    1/2 teaspoon dried oregano, crumbled
    2 bay leaves
    3 1/2 cups chicken broth, homemade or canned
    1 pound (2 medium) baking potatoes, peeled and chunked
    1/3 teaspoon cumin
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup whipping cream
    2 cups (about 8 ounces) grated Monterey Jack cheese or mozzarella cheese or a combination of both
    Cut the tortillas into 1/4 inch wide strips and leasve them uncovered at room temperature until they are dry and crips, about 24 hours (or heat in iron skillet until dry and hot).

    In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for 10 minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are very tender, about 25 minutes.

    Stir in the cream and adjust the seasoning if necessary. The soup can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming.

    Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.

    Serves 4 to 6.

    Cincinnati Chili Recipes kindly sent to me by Hellen Trillian Rose.

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