Chili Recipe

J.,
Looks like you got a lot of great recipes and tips here. I have an awesome vegetarian chili recipe. (You don't have to be a vegetarian to eat it! It is so tastey and healthy, too.) If you are interested in the recipe I would be happy to send it to you. (Didn't want to type it all up if you don't think you would use it!)

Let me know!
E.

Hi J.,
If you go to the foodnetwork.com site, search for Dragon's Breath Chili, it's one of Guy Fieri's recipes and it's incredible.

Hi J.,

I'm actually making this chili recipe tonight. This is our family favorite.

Cook and Drain in stock pot:

1.5 pounds ground beef
1 medium onion, chopped
2 cloves minced garlic

Stir in:

1 can Italian Plum Tomatoes (28 oz.)
1 cup water
2T. chili powder
1T. cocoa powder
1 tsp each salt, dry mustard, cumin, paprika
1/4 tsp each ground red pepper, black pepper
1/8 tsp each allspice, cardamom, cinnamon, cloves
1 can drained and rinsed red kidney beans
1 can drained and rinsed black beans

Bring to a boil. Reduce heat and simmer uncovered for 45 minutes. Serve with sour cream, Italian bread, shredded cheddar cheese.

I usually mix together the water and spices with a whisk before adding it to the meat mixture.

This recipe makes about 6 servings, so if I want leftovers I always double it. It's yummy!

D.
35 year old mother of 5 with one more on the way

Nothing fancy but my 1 yr old and husband(who is a picky eater) love it! 1 can each of black beans, light and dark red kidney beans(I don't rinse but sometimes buy no salt added)If I have an extra can of one of the three beans I'll throw it in too, one jar of medium salsa(I us Chi-chi's). I puree the salsa in my Magic Bullet because my husband doesn't like chunky tomato or onions, one package of low sodium chili seasoning and 1-2 pounds of browned ground beef or venison. Into the crockpot and as long as it cooks for atleast 2 hours on high (sometimes I let it go all day on low) it is so yummy with shredded cheese and sour cream on top. Freezes well, actually tastes even better!

Hi J.,
I use "old el paso" chili mix. First, brown 1 1/2lb. of ground beef or turkey (both are good) drain grease, add chili mix and 1 cup of water. in another pan one lg onion diced until tender then mix into beef and chili mix. In crockpot start heating beans, 1 can black beans, 1 can kidney beans,1 can butter beans and 1 can of stewed diced tomatoes.also in sm pan soften 2 jalepeno peppers diced then mix all together and heat all in crockpot for 1 1/2 hr. Add 1 can of tomato paste to thicken if desired. Hope you like it as much as we do! =)

Hi J.,
I'm sort of famous for my chili. We have a big fall party every year and one of foods I make is the chili. I have several friends who come with tupperware hoping there will be leftovers to take home :o) As far as serving size, I can't tell you because it all depends on your eaters :o) I find men eat a lot more than women so serving size kind of goes out the window.

Here's the recipe:
3 lbs. ground chuck
2 large onions
1 diced green pepper
2 cloves minced garlic
3-4 tblsp. chili powder
1 large can of crushed tomatoes
1 c hot salsa
2 cans of kidney beans (I only use one can because my husband doesn't really like them)

Brown the chuck and drain. Add all other ingredients. Stir well and simmer on low 2-3 hours. I ususally simmer 3-4 hours.
**I also usually end up adding some water because when you first stir it all together, it's not liquidy and you don't want the meat to burn on the bottom. I'd say 1-2 cups of water, it will get more liquidy as it warms up.
Serve with shredded cheese and/or sour cream.
Happy Cooking.
PS: I noticed you live in Weston. I grew up there! :o)

I have an awesome recipe but it is pretty spicy. I usually double it because it only serves 4, and we love left overs. The only thing I don't double is the meat, because I think 12 ounces is enough. Good luck! Email me if you have any questions.

Chunky Beef Chili with roasted Jalapenos

1 top sirloin steak (about 12 ounces)
1 pound tomatoes
2 cans kidney beans
1 green bell pepper
3 jalapeno peppers (use less if you don't want it to spicy)
1 small onion
1 small can tomato sauce
3 Tablespoons olive oil
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons black pepper
1.5 teaspoons cumin
1.5 teaspoons salt
1 teaspoon coriander
1/4 teaspoon cinnamon
Tabasco to taste (leave out if you want less spicy)

Preheat grill. Grill steak to medium rare. Cut tomatoes, onion, bell pepper in half. Grill (all) vegetables until they have good grill marks but are not burned. Remove everything exept the jalapenos. Grill jalapenos until they are slightly black around the outside. In a large pot, heat oil over medium heat. Dice onion, tomatoes, and bell peppper. Add garlic and onion to pot and cook until opaque and soft. Remove stems and seeds from jalapenos (wear gloves) and dice. Cut steak into bite size chunks. Add remaining ingredients and let simmer,stirring occasionally about 30 minutes.

Hi J.,
The only item that I would add that I didn't see in any of these recipes is a handful of frozen corn. I just add it for color.
L.

Tyler Florence's recipe is soooo good! I think it's posted on Food Network. Enjoy it.

J. -

I use the following as a guideline and then add hot sauce (any kind will do) to increase the intensity of the heat to our family's liking.

Recipe serves 8. 348 calories per serving, 17 grams of fat.

Ingredients:2 lbs. lean ground beef
1 large onion, finely chopped
2 garlic cloves, minced
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 can (35 oz.) Italian peeled tomatoes
1 1/2 cups water
1 can (15 1/4 oz.) red kidney beans, drained
1 can (15 1/4 oz.) pinto beans, drained
2 tsp. sugar
1 1/4 tsp. salt

Directions:
1. In a large pot, cook the beef, onions and garlic over a medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat.

2. Stir in chili powder, cumin and oregano. Cook 1 minute. Add tomatoes with their liquid and the water, stirring with a fork to break up the tomatoes. Bring to a boil, reduce heat to low, partially cover and simmer 1
1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.

3. Stir in beans, sugar and salt. Heat through. Skim fat off surface.

I usually serve it over white rice and top it off with green scallions and broken up tortilla chips...so yummy!! I've also added to it over the years (but it's not in the recipe above as I do it on the fly) chopped up peppers of all colors - really gives the chili a nice flavor and color.

Hope you enjoy!!

- K. :)

I have a great recipe I got from a coworker. It is a crock pot recipe. Take 1 lb of ground turkey and saute it with 1 large onion. You need a can of pinto beans, red kidney beans, light red kidney beans, black beans and white cannelini beans. You will also need a 28 oz can of crushed tomato in tomato puree and 2 packets of chili seasoning.

In the Crock pot combine all the beans, the can of tomatoes and the seasoning. After the turkey and onion are done put them in and set it 8 hours on low or 4 on high. It is delicious. And it makes alot so there is plenty to go around.

I started with a bunch of different recipes and have spent a few years perfecting it to what I think is the best Chili! I finally typed up all my hand written notes and changes and here it is. Hope you enjoy. Unfortunately I cannot tell you how many people is serves but I would say at least 8.

CHILI RECIPE

Part One
2 lbs. Ground beef
½ onion
½ green pepper
14.5 oz. Contadina diced tomatoes
1 tbsp. Chili powder
Dash of garlic powder

In a large skillet brown the ground beef with the onion and green pepper. Once browned add
diced tomatoes, chili powder and garlic powder.
Keep this mixture simmering on the stove

Part Two
In a large Stock Pan (6 – 8 qt.)
Mix the following ingredients
1 can of Goya black beans
1 can of Goya dark kidney beans
12 oz. Contadina tomato paste
½ onion
1 tbsp. Paprika
2 tbsp. Chili powder
1 tsp. Allspice
1 tsp. Black pepper
½ cup brown sugar
15 oz. Contadina tomato sauce
½ cup orange juice
Bring to a boil

Once part one and two are both completed add the mixture in your skillet to the stock pan.
Mix well and let the chili simmer for 45 minutes stirring occasionally.
Lower the heat and let the mixture sit on low for another 15 minutes.

Add sour cream and cheese to the individual bowls

I add a square or two of bitter Baker's Chocolate to my chili at the end of the cooking process... it is divine, kind of like a mole. Topped with sour cream, it is unbelievable. I also cut up chicken breast and saute it and use a bit of chicken broth in my recipe instead of beef. A.

Hi J.,

This happens to be one of our favorite dishes...it is a white chili with chicken! It does have a little kick!!!
Great for a snowy day! I serve with corn bread muffins!

This is a delicious white bean chili. It's spicy, so substitute mild green chiles for the jalapeños if you prefer. You can add more chicken and cheese and garnish with green onions or cilantro as desired.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

DIRECTIONS
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

You might think this sounds crazy but put a little cocoa powder in it. It is sooooo delicious. I have also put cinnamon too. Give it a try... you'll love it.
G.

Easy, really good, and I even won a prize with this recipe.. so check it out..
1 lb. chop meat beef 80% - 20% works really well and I mix in 1/2 lb chop meat chicken. put in fry pan ... fry.. pour off most of the fat.. leave a little.. maybe like 2 tablespoons... add 2 or 3 jars a salsa..(that's the easy part - no cutting up stuff) I use medium hot.. but you can use what you like.. maybe 2 med. one reg. or one hot. depends on your taste. one can of kidney beans or two if you like more beans.- I use one can kidney. one can refried beans. 1/2 to 1 can or beer. (bud or something sim. works.. don't use dark or heavy beer. 1 - 2 teas. chili powder, 1 t. garlic powder or 2 cloves cut up, 1/2 t. tumeric, 1 t. honey, cook in a pot on top of stove or cook in slow cooker.. it cooks pretty fast. You can add other stuff.. sometimes I buy a chili spice package in the supermarket and add that too. We serve the chili over elbow macaroni or with taco chips.. it's really good and pretty easy. the salsa really helps .. this makes enough for a good meal for about 8 people or two nights worth for 4. any questions.... ____@____.com.. A.

I make a southwestern stew version that is quite different but really good. Make 4-6 servings about 20 minutes prep 2 hour cook.

1.5-2lbs of cubed Pork
1 large can on diced tomato with green chilies(Mexican food section)I prefer the combo when I can find it or large can chopped tomatoes and small can of chopped green chilies)
1 large can of pinto beans( you can use what ever bean you prefer, I like pintos:)!)
3 tbsp olive oil
1 bottle of dark beer
Fresh Cilantro
3 cloves of fresh garlic
1 small onion chopped
Sea Salt
Fresh ground pepper
Mixed spice: If you get a spicy hot grinder style mixed spice, I use one with coriander, salt, pepper, garlic. and red pepper, You can always add a little of these things on your own or a Montreal version will work well to.

First take a large pot put in oil, brown meat with fresh chopped garlic and chopped onion. Add bottle of beer and sufficient water to cover at least an inch over meat. Add all the spices except cilantro. Bring to a boil and then simmer loosely covered for an hour.

Add pinto beans (do not rinse!), tomatoes with chilies, simmer another hour no cover. Last 10 minutes or so add chopped fresh cilantro.

I test doneness by the tenderness of the meat and taste and adjust spice as needed.
I serve with white rice and a dollop of sour cream to cut heat if needed. Also a variation is to add or serve with Posole (white hominy) also found in the Mexican food section canned version is easiest:)!