ISO yummy chili recipes!

[lisams]

Crockpot style would be nice but I'm up for anything. Also we went to a potluck and someone brought a chili casserole that had cornbread on top - anyone have a recipe for something similar, it was really good!

Thanks!!

[August Mom]

Here's my Chicken Chili recipe. Actually, it was given to us by Chilis restaurant. DH loved their Chicken Chili. It was taken off the menu and he complained. So, we received this recipe. It is very tasty and freezes great!

Chicken Chili

1 1/2 pounds chicken breast
1 tablespoon olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon lime juice
1 tablespoon sugar
1 1/2 tablespoons cornstarch
1 tablespoon cumin
1 1/2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons basil
1 tablespoon fresh cilantro, minced
1/2 teaspoon ground red pepper
1/2 teaspoon oregano
1/4 cup crushed tomatillos (canned), drained
1 can green chiles, chopped
1 can navy beans, rinsed and drained
1 can kidney beans, rinsed and drained

1. Cook and dice chicken breasts. Set aside.

2. In large pot, heat oil over medium heat. Saute onion, bell pepper, jalapeno and garlic until tender.

3. In a separate container, mix chicken broth with lime juice and seasonings. Add to vegetable mixture.

4. Add tomatillos and green chilies to pot and bring to a boil.

5. Add navy beans, kidney beans and diced chicken breast. Bring back to a simmer for 10 minutes.

6. Spoon into individual bowls.


Note: If you use fresh tomatillos, chop them and saute them with the onion, garlic and peppers. If you like a thicker chili, use approximately 2/3 of the amount of chicken broth listed.

[August Mom]

Cheesy Chicken Chili

1 T. olive oil
2 lb. boneless, skinless chicken breasts, cubed
1 16-oz jar salsa (your preference)
1 14-oz can chicken broth
3 16-oz cans Great Northern beans (undrained)
2 cups shredded Monterey Jack cheese
1 cup shredded Jalapeno Jack cheese

Brown the chicken in olive oil. Add the salsa, broth and beans and simmer for 15 min. Stir in the cheeses and simmer for another 15 min. more. That's it!

This is super easy and very tasty. I have successfully frozen it too for later reheating.

[August Mom]

When the days get colder, I love to make a big batch of chili. I freeze individual portions and we heat it up later throughout the fall and winter. Here's my favorite chili recipe:

Chili

2 pounds ground beef
2 large onions, chopped
2 medium green peppers, chopped
1 jalapeno, minced
2 cans (22 oz.) chili beans in zesty sauce (such as Brooks)
2 cans (15.5 oz.) black beans, drained
1 can (15 oz.) tomato sauce
2 cans (15 oz.) Hunts Seasoned Tomato Sauce for Chili
1 cup tomato juice
1 tablespoon chili powder
dash hot sauce (such as Tabasco)
4 dried chili peppers
1 teaspoon salt
1/2 teaspoon black pepper

1. In a 6 to 8 quart stockpot, brown ground beef over moderately high heat for approximately 6-8 minutes, or until no longer pink. Remove from pan and drain. Fine ground beef with metal spoon or knife, or pulse briefly in food processor to remove large clumps of meat.

2. Return ground beef to pan and add the chopped onion. Cook for about 5 minutes or until onion is tender.

3. Add the green pepper, jalapeno pepper, chili beans, black beans, tomato sauce, tomato juice, tomato sauce special, chili powder, hot sauce, chili peppers, salt and pepper. Cover and simmer for between 30 and 40 minutes, stirring occasionally. Add water or additional tomato juice if chili becomes too thick.

4. Remove all chili peppers before serving.

[Mermanaid]

Ya'll are so good about cooking. I just use a Wick Fowler's Three Alarm chili mix. Yummy!

[bluej]

We really like the chili recipe from Penzeys.

Good Basic Chili

2 lbs. ground beef
3 TB. vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced or 1/2 tsp. GARLIC GRANULES
1/2 tsp. fresh ground BLACK PEPPER
1 tsp. GROUND CUMIN
1/2 tsp. ground CHIPOTLE PEPPER
1/2-11/2 tsp. CRUSHED RED PEPPERS
3 TB. CHILI POWDER
3 Cups water
1 26 oz. can tomato puree
2 16 oz. cans no salt added chopped tomatoes
2 16 oz. cans kidney beans, drained
1-2 tsp. salt


Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set browned beef aside. Heat 3 TB. oil in kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add red bell pepper and GARLIC, continuing to cook 2-3 more minutes. Add BLACK PEPPER, GROUND CUMIN, CHIPOTLE and HOT RED PEPPERS to taste plus CHILI POWDER, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add 3 Cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle. If you don't have 3 hours, use less CHIPOTLE and CRUSHED RED PEPPERS or else they will overpower the other flavors

***I use chili beans instead of kidney beans***

ETA I serve Chili's Sweet Corn Cake w/ our chili b/c my kids like that better than cornbread (okay, I love that stuff and I use my kids' pickiness as an excuse to make it instead of cornbread!).

[MelissaTC]

We had a chili dinner with our neighbors over the weekend and I made this one. It is great!

Al Roker's Spectacular Chili

Ingredients-
2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pure chili powder
1 (32 ounce) can crushed tomatoes (I found it needed more than this so I added a can of zesty tomato sauce- it had chiles in it)
1 (16 ounce) can pinto beans
1 (16 ounce) can Northern beans
1 (16 ounce) can dark red kidney beans

Garnishes
Chopped scallions
Sour cream
Shredded Cheddar cheese



Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons.

Saute the onions and garlic until translucent, about 7 to 7 minutes.

Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours.

Add the three cans of beans, and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!

[pritchettzoo]

The chili with cornbread top is easy to make. I don't really have a recipe, but I just combine chili beans (the kind with the sauce) and any other beans I have in the pantry in a casserole dish and add chili powder, cumin, garlic powder, and onion powder to taste. If you want beef or turkey in it, brown that up, season it, and throw it in too. I've made the casserole with hot dog pieces (corn dog casserole) before as well. Then take a Jiffy mix box of cornbread, mix according to directions, and bake at the temp it says on the box until it's brown.

Anna
Mama to Gracie (Sept '03) and Eli (July '05)

[wilelm]

I call this Sheila's Kick-A## Chili

Ingredients:
1 lb. Ground beef
1 cup chopped onion
½ cup chopped green pepper
1 tsp. Garlic
28 oz peeled, diced tomatoes, drained
30 oz kidney beans, drained
15 oz tomato sauce
3 teaspoons chili powder
½ teaspoon salt
½ teaspoon pepper
2 teaspoons cumin, or to taste
2 teaspoons cocoa powder
½ teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon oregano

Directions:
In a large saucepan, cook onions, ground beef, green pepper, and garlic in olive oil (I put the onions, bell pepper, and garlic first, and the beef after the onion started to become clear). Add all of the spices.

Mix tomatoes, kidney beans, and tomato sauce in a pot. Add meat, green pepper, and onions. Heat to boiling. Turn down and simmer 20 minutes, covered.

I served mine with grated cheddar, sour cream, and chopped fresh cilantro on top.

Makes about 8 servings

Sheila
Mama to Miriam, 03/10/03 and
Gabriel, 12/30/04

[bostonsmama]

That's almost exactly my recipe, only I use a jar of Ragu Robusto garlic & olive oil tomato sauce plus a Tbsp brown sugar and simmer it with 2 bay leaves in the crock pot. But I've never added cumin...that's a great idea!

I like to top it with goat cheese or shredded cheddar and put it over white rice.

Larissa