Yooper Food

Chili

1880 Chili

• 1 lb. ground beef & 1 lb. ground venison
• or 2 lbs. ground beef
• ½ cup onion, diced
• ½ cup green bell pepper, diced
• ½ cup red bell pepper, diced
• 1 can chili beans
• 1 can kidney beans
• 3 cups tomatoes, diced
• 3 cups tomato sauce
• 6 cups water
• 6 tbsp. chili powder
• 1 tbsp. granulated garlic
• 1 tbsp. salt
• 1 tbsp. black pepper
• 1 tbsp. cumin

Brown the meat with onion and bell peppers; drain. Add the remaining ingredients, and simmer together for about one hour. Makes about one gallon of chili.

Chicken Chili

• 1 cup cooked chicken
• 4 oz. Monterey Jack cheese, shredded
• 1 cup flour
• 1 small can of navy beans
• 1 green pepper, chopped
• jalapeno peppers, chopped
• 1 cayenne pepper, minced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (6 oz.) can chili peppers
• 2 quarts chicken stock
• ½ cup salsa
• 8 oz. sour cream
• ¼ lb. butter
• 1½ tsp. cumin

Sauté onion, peppers, and garlic in ¼ tablespoon butter. Add the flour to make a roux, and cook for five minutes over medium heat, stirring constantly. Gradually stir in the chicken stock, and cook until thickened. Add the remaining ingredients, and continue to cook over medium heat for thirty minutes, stirring occasionally.

Chili

• 1 lb. hamburger
• 8 oz. elbow macaroni
• ½ cup celery, chopped fine
• ½ cup onion, chopped fine
• 2 cans tomatoes (#2 can)
• 1 cup water
• 2 tbsp. butter
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. chili powder

Brown the hamburger in the butter. Add the celery and onion; cook until tender. Add the salt, pepper, and chili powder. Stir in the tomatoes and water. Add the elbow macaroni as it comes from the package. Simmer for one hour, or until the macaroni is tender. Serve hot with saltines.

Chili Con Carne

• 1 lb. fresh beef, cut in small pieces
• 1 onion, chopped
• 1 cup kidney beans
• 2 red dried sweet peppers
• ½ cup tomato, cut fine
• 1 cup water
• 2 tsp. fat
• ½ tsp. paprika
• ½ tsp. salt
• ½ tsp. soda

Soak the beans overnight in cold water. Brown the meat in the hot fat, add the pepper and onion, then fry golden brown. Add the tomato, paprika, salt, and water; and cook until the meat is tender. Drain the water in which the beans have been soaking, and cook them until tender in fresh water, to which ½ teaspoon soda has been added. Drain well, and add the beans to the meat. Bring it to a boil, and thicken with flour, as needed. Serve hot.

Chili Con Carne

• 1 lb. lean hamburger
• 2 cans kidney beans, not drained (#2 can)
• 2 large onions, diced to ¼-inch
• 1 cup raw potatoes, diced
• 1 small green pepper, diced to ¼-inch
• ½ cup celery, chopped
• 10½ oz. condensed tomato soup
• 1 tbsp. butter
• 1 tsp. chili powder
• 1 tsp. salt

Melt the butter in a large saucepan. Add the onions and cook until they are tender and transparent. Add the chopped meat and continue to cook until the meat loses its reddish color. Add the salt and chili powder. Continue to cook for a few seconds longer; then add the potatoes, green pepper, celery, tomatoes, and tomato soup. Simmer for 15 minutes longer, or until the edges of the potato becomes transparent. Add the kidney beans and simmer for 15 minutes longer. If the chili is too thick, add a little tomato juice. Serve hot, with saltines.

Chili Con Carne

• 2 lbs. lean hamburger
• 1 can kidney beans (#2 can)
• 1 can pinto beans (#2 can)
• 2 cans diced tomatoes (#2 can)
• 1 large onion, chopped fine
• 2 medium potatoes, diced to ½-inch
• 2 jalapeno pepper, chopped fine
• ½ cup green bell pepper, diced
• ½ cup red bell pepper, diced
• 8 oz. elbow macaroni
• 2 tsp. chili powder
• 1½ tsp. salt
• 1 tsp. pepper
• 1 tbsp. butter
• 1 quart boiling water

Boil the potatoes in the water for 10 minutes, then drain. Meanwhile, melt the butter in a skillet, and sauté the onion, jalapeno peppers, and bell peppers for 5 minutes. Add the hamburger, and cook until it is brown and separated. Drain any excess fat and set aside. Add the kidney beans, pinto beans, and tomatoes to the pan with the potatoes; including the liquid. Add the macaroni as it comes from the package. Bring it to a boil; then add the hamburger, onion, and peppers. Add the chili pepper; turn down the heat, and simmer for one hour, or until the macaroni is tender. During the last 15 minutes of cooking, add the salt and pepper.

Chili Con Fresco

• 32 oz. beef
• 2 cups tomato, diced
• ½ tomato sauce
• 1 cup onion, diced
• 2 fresh jalapeno peppers
• ½ cup cooking oil
• 2 tsp. black pepper
• 2 tsp. salt

Heat the cooking oil in a large pan. Cube the beef small, and add to the hot oil, along with diced jalapeno peppers and onions. Cook together until the meat is done. Add diced tomatoes, the tomato sauce, and season with salt and pepper. Simmer for about ten minutes over low heat. Remove from heat and serve.

Northern Michigan Chili

• 5 lbs. ground beef, diced
• 2 quarts onions, diced
• 2 quarts green pepper, diced
• 8 fresh tomatoes, diced
• 1 can chili beans
• 1 can kidney beans
• 1 tbsp. fresh garlic, minced
• 1 tbsp. pepper
• 1 tbsp. seasoning salt
• 1 tbsp. chili powder
• 2 cans tomato sauce

Combine the ground beef, the onions, the green pepper, tomatoes, and tomato sauce, in a large stew kettle. Bring it to a boil, then simmer for about two hours, or until it has become thick. When the beef and tomato mixture is thick, add the entire contents of the cans of chili and kidney beans, as well as the spices. Simmer until hot, and serve.

Three Alarm Chili

• 2 lbs. boneless beef chuck
• 1 lb. Kielbasa sausage
• 1½ cups onion, chopped
• 3 jalapeno peppers, finely chopped
• 1 large green pepper, thinly sliced
• 1 garlic clove, finely chopped
• 1 (12 oz.) can whole tomatoes, with juice
• 3 cups water
• 1 tsp. distilled white vinegar
• 1 cup tomato sauce
• 1 bay leaf
• 1 tsp. salt

Bake the beef chuck, covered, in 3 cups of water, with 1 teaspoon of salt and chopped garlic clove, for 2-3 hours, or until the meat is very tender. Skim the fat from the meat, and reserve 2-3 cups of the liquid. Shred the beef. Sauté the garlic, onions, and bell peppers in a large skillet until tender. Add the tomato, the vinegar, and the bay leaf. Cut the sausage into bite-sized pieces, and combine both the meats, the reserved beef broth, the vegetables, and the tomato sauce; mix, and then add the jalapenos. Simmer over low heat for a half hour.

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