This earlier thread might help get you started. Good luck!

Here is a link that might be useful: Chili

You can use your slow cooker on this one.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef -- coarse grind
1 pound ground pork
2 tablespoons lard
3 large yellow onions -- chopped fine
2 stalks celery -- chopped
1 teaspoon cumin seeds
1 tablespoon ground cumin
1/3 cup chili powder
1 teaspoon oregano
1 teaspoon coriander
1/2 teaspoon black pepper
7 cloves garlic
1 teaspoon Tabasco sauce
2 teaspoons salt
5 large fresh jalapenos -- seeded
28 ounces diced tomatoes
28 ounces whole tomatoes
1 bottle beer
1 ounce unsweetened chocolate
2 cups beef broth
1 cup dried pinto beans -- soaked overnight
1 cup dried black beans -- soaked overnight
1 cup dried kidney beans -- soaked overnight
1/2 cup bourbon
1 cup water

Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Transfer meat to a slow cooker. Combine in food processor or blender the cumin, garlic, chilies, Tabasco, salt, jalapenos, and I cup of water. Blend and add this mixture to the meat along with the tomatoes, the beer, broth and chocolate, and bourbon. Add the beans to the meat now. Turn heat to low and simmer least 6 hours. This keeps well and freezes well.

Here is my super quick week night one that believe it or not everyone loves granted its not the "ol cowboy" ones but it works! 2lb beef chop meat 1 can dole chopped tomato 1 packet McCormicks chili powder mix 1 large can Bush's baked bean (your choice) 1 bottle budwesier. Brown meat in skillet drain off fat return to pan add all other ingredients and simmer 20 minutes...done! My kids use this instead of taco meat when we have taco night! My friend Maryellen used this recipe for her neighbors VOTE FOR best on the block chili...hahaha She won! THATS FUNNY!!!!

My family likes this one, and you can either make it on the stove top or brown the meat and vegies first and then put everything in a crockpot on low for the afternoon.

It's not fancy, but it might give you a starting point.

Becky

* Exported from MasterCook *

Chili

Recipe By :Becky Chatham
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium onions -- chopped
2 cloves garlic -- pressed
1 medium green bell pepper -- chopped
2 pounds ground beef, lean
16 ounces tomatoes, canned
8 ounces tomato sauce
8 ounces hot tomato sauce (El Pato)
1/2 cup ketchup
1 teaspoon ground cumin
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
30 ounces kidney beans, canned (or black beans) -- rinsed and drained

Saute beef, onion and pepper until browned. Add remaining ingredients and simmer for about 45 minutes. Or combine all ingredients and cook in a crockpot on low for 4-5 hours.

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Thanks Ginger....I looked for that thread and couldnt find anything on my search. Heyreub, I have been looking for that recipe. My friends mother made that years ago and lost the recipe. All she could remember were the beans and unsweetened chocolate! Thanks for all the recipes!

I made this the other night and it just hit the spot.
Quick and Easy Chili
1 lb hamburger
1 15 oz can diced tomatoes
1 8oz can tomato sauce
1 small onion, diced
1 clove garlic, minced
2 15 oz can pinto beans or kidney beans (even black beans-whatever!!...I used a can of pintos and the can of pintos with jalapenos)
1 can green chilies........or if you can find them a can of pinto beans with jalapenos.
salt and pepper to taste
1 tsp chili powder or to taste (I used 1T)
1T veg or olive oil
Cook onion and garlic in oil, add meat and brown. Add all ingredients and cook at a simmer for one hour.

I do this when a cold day arrives and I don't have time to do the dry beans.

This is the best chili recipe I've ever cooked, and I've tried several over the years. I'm about ready for a pot.

1984 Texas State Men's Chili Cookoff Winner

Ingredients:
3 pounds cubed beef [or ground beef]
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons bouillon, Beef granules
1 teaspoon bouillon, 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, cayenne pepper, bouillon 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, (.....pintos to be best) prepared and served on the side to be
added after serving. Same with cheese, onions, or etc.

Earl, nice to see you posting again........hope you will come back often.
RL`

Even after living in Texas for 30 years, I still enjoy my Yankee chili over Texas chili. Surprisingly, a lot of my Texas friends have given my chili "thumbs up"!

YANKEE CHILI SOUP

1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all
(I like to use about 1 pound of ground beef and 1 pound of ground pork)
1 whole sweet yellow onion coarsely chopped
4 to 6 cloves of garlic finely chopped
2 large cans chopped tomatoes
1 or 2 cans Rotel tomatoes & green chilies
2 cans red kidney beans (drained)
1 large jar of Spicy V-8 juice
¼ cup cumin
¼ cup chili powder
1 whole jalapeno or can use any dried hot pepper
1 teaspoon cayenne pepper, either flakes or ground
Freshly ground salt and pepper to taste
Olive Oil

Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it wonÂt turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread.

This will serve about 8 large bowls of chili.

Linda