ChiliThis classic chili recipe includes all the traditional ingredients -- ground beef, peppers, onions, and kidney beans in a tomato juice. While the soup is great the way it is, you can also experiment with different spices to give it some flair. Top individual bowls off with shredded cheddar cheese and sour cream.
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.
Chili for Two: Prepare as above, except divide all ingredients in half.
Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.
Chili With Double-Bean TossThis is a Texas-cheater chili, where the chili itself is cooked without beans, but beans are added under or into the dish after the chili is cooked. Drenched with salad-like flavors, the beans are an inspired addition here; they add bulk and fiber to this stew, making it doubly filling. And the fresh flavors of lime and garlic are a perfect complement. Serve this chili with brown rice and/or a side of corn bread or savory corn muffins.
Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.
In a 3-1/2- or 4-quart electric crockery cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on the side or stir them into chili and top with a dollop of sour cream; garnish with fresh cilantro or parsley and tortilla chips.
Makes 6 servings.
Chili BlancThis white chili has ditched traditional tomatoes and beef - and a fair amount of fat - but it's so flavorful you won't miss a thing. Beer and bouillon provide the base for this soup, which carries all the other traditional flavors of chili such as chili powder, cumin, and peppers. Serve this stew with a hearty European-style bread, corn muffins, or tortilla chips
In a large saucepan cook turkey and onion over medium-high heat until turkey is no longer pink and onion is tender; drain.
Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice; heat through.
If desired, mash half of the beans to thicken chili; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. Pass pepper sauce, if desired. Makes 4 servings.
Texas-Style ChiliThey say that Texans like their chili hot and spicy, and this Texas-Style Chili recipe aims to please! Extra-hot, the jalapeno peppers are optional for an even spicier presentation. The surprise ingredient here is beer, which adds a depth of flavor. The alcohol cooks off in the process, so this dish is fair game to serve even to those who are choosing not to imbibe.
Crush hot chili peppers, if using. Remove stems and seeds from ancho peppers, if using; cut into 1-inch pieces. Put hot peppers and ancho peppers into a blender container or food processor bowl. Cover and blend or process until ground. Let pepper dust settle before opening blender or food processor. (If using crushed red pepper and chili powder, stir them together.) Set aside.
In a large saucepan or Dutch oven cook half of the meat in hot oil until brown. Remove meat and set aside. Add remaining meat, onion, garlic, cumin, paprika, ground black pepper, and ground chili pepper mixture (or the crushed red pepper and chili powder mixture, if using). Cook until meat is brown. Return all meat to saucepan. Stir in beef broth and beer. Bring to boiling. Reduce heat and simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes more or until meat is tender and sauce is desired consistency, stirring occasionally. Serve with hot cooked pinto beans or rice. Garnish with sliced jalapeno peppers, if desired. Makes 6 servings.
Make-Ahead Tip: Prepare chili; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen chili to saucepan. Cook over medium heat until heated through, stirring occasionally to break apart.
Cut chili peppers into small pieces. Place all the peppers in a blender container or food processor bowl. Cover and blend or process until ground. Set aside.
In a Dutch oven brown half of the meat in hot oil. With a slotted spoon remove meat from pan; set aside. Add remaining meat, onion, garlic, cumin, and the ground chili peppers. Cook until meat is brown.
Return all of the meat to the Dutch oven. Stir in tomatoes, broth, water, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 to 1-1/2 hours or until meat is tender, stirring occasionally. Serve with cooked kidney beans, if desired. Garnish each serving with pickled peppers, if desired. Makes 6 servings.
White Chili with Salsa VerdeThis Mexican-inspired White Chili uses dried white beans and ground turkey for its main ingredients. Tasting like a mild chili, it is served with shredded cheese and a spicy salsa made with tomatillos. Serve it with tortilla chips and a cold beverage such as iced tea. For dessert, an ice cream sundae would be the perfect complement.
For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.
In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde. Makes 4 servings.
Slow-Cooker Black Bean-Mushroom ChiliBlack beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.
Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.
Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.
Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.
Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.
Ingredient notes: Chipotle peppers are dried, smoked jalapeĂ±o peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeĂ±os packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, theyâ€™ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.
Chunky ChiliCurl up on a cool fall day with a hot bowl of this colorful chili. Beef, tomatoes, onion, and chili peppers are just a few of the ingredients that give this soup its traditional spicy flavor. Use reduced-fat cheese and lean meat to make it both tasty and good for you at the same time.
Partially freeze meat about 30 minutes. Thinly slice across the grain into bite-size strips.
Cut or tear tortillas into bite-size strips. Spread on an ungreased baking sheet. Bake in a 350 degree F oven about 10 minutes or until crisp and dry. Set aside.
Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add meat, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in the kidney beans, undrained tomatoes, water, chili peppers, basil, chili powder, bouillon granules, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat is tender.
Ladle into individual serving bowls. Sprinkle each serving with some of the tortilla strips and 1 tablespoon shredded cheese. Makes 4 servings.
White ChiliHere is a fun twist on the traditional chili recipe. This hearty soup is made with a pork shoulder roast, white beans, chopped onion, fresh mango, and seasoning. It has a unique blend of flavors that make this chili unforgettable. Serve it in a bowl and top with sliced mango. Some warm corn bread on the side is the perfect addition to this meal.
In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.
Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.
Tasty Turkey ChiliThe turkey and extra veggies put a healthier twist on this recipe in comparison to traditional beef chili. The onions, minced garlic, chili powder, and cumin all contribute to spicing up the flavor of this tasty chili. If you enjoy trying new chili dishes, there are many recipes for you to try.
In a large saucepan, cook ground turkey until done; drain. Stir in onions, the 1/4 cup water, and the garlic. Cook about 5 minutes more or until tender, stirring occasionally. Stir in the tomato sauce, undrained tomatoes, the 1 cup water, the chili powder, cumin, and sugar. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
Stir in the beans and corn. Return to boiling; reduce heat. Cover and simmer for 10 minutes more, stirring occasionally. To serve, ladle into bowls and sprinkle with cheese. Makes 6 main-dish servings.
Low-fat Vegetarian Chili with Riceingredients
In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.
Zesty Black-Bean ChiliThis vegetarian chili is packed with fiber, protein, and vitamin C. Relying on jarred salsa, canned beans, and canned vegetable juice, it also has an impressive preparation time of only 30 minutes. The corn bread recipe couldn't be easier, and it provides a whole grain bread option that goes perfectly with chili. For additional fiber or to extend this meal to include more people, serve this chili with barley or brown rice and top it with chopped scallions, low-fat cheddar cheese, diced jalapenos and fresh diced tomatoes.
In a large saucepan, stir together salsa, beans, vegetable juice, turkey kielbasa, water, chili powder and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Ladle chili into bowls. Top with sour cream, onion and avocado, if you like. Serve with Cumin-Cheddar Corn Bread. Makes 4 (1 1/4 cup) main-dish servings.
Cumin-Cheddar Corn Bread: Preheat oven to 400 degrees F. Prepare one 8-1/2-oz. package corn muffin mix according to package directions, except stir 1/2 cup shredded sharp cheddar cheese and 3/4 teaspoon ground cumin into batter. Spread in greased 8x8x2-inch backing pan or 8x11-1/2-inch round baking pan. Bake about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.
Tantalizing Chicken Chili
Mix this unique chili recipe up in the morning before leaving for work and when you arrive home it is ready to set on the stove to simmer while you catch up on other things. Using coffee and cocoa powder for a distinctive flavor, this great dish may be teamed up with quick and easy cornbread, muffins, or crackers and cheese.
Heat oil in a Dutch oven over medium-high heat. Add the 1 cup chopped onion, the sweet peppers, and garlic; cook for 3 minutes. Add chicken. Cook and stir for 3 minutes or until chicken is browned. Drain off fat.
Add undrained tomatoes, beans, the water, vinegar, coffee, chili powder, cocoa powder, cumin, and cayenne pepper.
Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Serve with cheddar cheese and finely chopped onion, if desired. Makes 6 servings.
Firehouse ChiliChili powder and hot pepper sauce make this fiery dish a chili lover's dream. The heat can be tamed with a generous amount of sour cream and plenty of shredded cheese. What makes this chili truly unique is that it is served over hot cooked macaroni, making it a real stick-to-your-ribs kind of meal. Prevent the macaroni from sticking together in an unappealing clump by tossing it in a bit of oil or butter prior to serving.
In a 6- to 8-quart Dutch oven, cook meat, onion, celery and garlic until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce.