Tuesday, January 31, 2012

Best-Ever Chili

1/2 lb. extra-lean ground beef
1 tsp. chili powder
1 can (15 oz.) no-salt-added red kidney beans, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup Thick 'N Chunky Salsa
1/2 cup Shredded Sharp Cheddar Cheese
1/4 cup Sour Cream

BROWN meat with chili powder in large skillet on medium-high heat.

STIR in beans, tomatoes and salsa. Bring to boil. Cover; simmer on medium heat 10 min., stirring occasionally.

SERVE topped with cheese and sour cream.

Southwestern White Chili

2 Tbsp. Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
2 cans (15 oz. each) white beans, rinsed
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) green chiles, undrained
1 tsp. ground cumin
1-1/2 cups Mexican Style Finely Shredded Four Cheese
2 Tbsp. chopped fresh cilantro

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.

STIR in beans, broth, chilies and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.

SERVE topped with cheese and cilantro.

For spicier chili, add 1/2 tsp. ground red pepper (cayenne) along with the beans, broth, chilies and cumin.

Friday, January 20, 2012

Double-Cheese Chili

1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green peppers
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups Shredded Sharp Cheddar Cheese, divided

BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.

ADD next 4 ingredients; mix well. Cover. Simmer on low heat 30 min., stirring occasionally.

SPRINKLE 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese

Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.

Garnish each serving with a dollop of Sour Cream and a light sprinkling of chopped fresh parsley or cilantro.

For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce

Tuesday, January 17, 2012

Kick'n Dollar Store Chili

"Dollar Store Challenge

Easy easy easy easy chili recipe in the slow cooker!

Makes 6 good size servings

2 (13 oz) cans of chili with beans ($2.00)
2 (13 oz) cans of diced tomatoes with green chiles (came in a bonus 2-pack so they were $1.00 total)
1 (14 oz) can corn, drained ($1.00)

1. Combine all the ingredients in the slow cooker. Stir until combined.
2. Cover and cook on LOW for 4-6 hours until flavors are blended.
3. Serve with sour cream and cheese, if desired.

Easiest recipe ever. Plus it was totally budget-friendly. It was a little too spicy for my taste (next time I would just buy regular diced tomatoes). I added some sour cream to cool it down a bit and that helped. But for those of you who like things hot hot hot you'd love this. If you're cooking- challenged this is a good way to make "homemade" chili to bring to the potluck or to the neighbor's house without really having to cook (they'll think your a star).

Tuesday, January 10, 2012

White Chicken Chili

Submitted by: Andrea P.

2 onions, chopped
1 T. olive oil
6 c. chicken broth
6 15-1/2 oz. cans Great Northern beans, drained and rinsed
3 5-oz. cans chicken, drained
2 4-oz. cans diced green chiles
2 t. ground cumin
1 t. garlic powder
1-1/2 t. dried oregano
1/4 t. white pepper
12-oz. container sour cream
3 c. shredded Monterrey Jack cheese

In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Serves 16 to 20

Monday, January 9, 2012

Winning No Bean Chili

Marcy F.

2 lbs. ground beef
1 lb. ground pork
1 lb. ground Italian sausage
12 oz. Mexican chorrizo sausage
1 tsp. black pepper
2 beers or 750ml Zinfandel (I use part water and part white cooking wine)
1 tsp. oregano (1 to 3)
2 Jalapeno peppers
1 Tbsp. cumin
2 Tbsp. chili powder (2 to 4)
1 Tbsp. salt
4 cloves garlic
1 29 oz. can tomato sauce
1 Tbsp. finely chopped green onions
2 Tbsp. chopped bell pepper

Mix all the meat in a kettle. Brown meat, stirring occasionally to mix well. Drain most of the fat. Add tomato sauce, beer or wine and all of the seasonings. It is a good idea at this juncture to only add half the oregano and chili pepper and reserve the rest until later so that you can season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally. Then reduce to low heat and cover. Cook for 1 hour, stirring from time to time. Sample for taste and increase seasonings if desired. Cook another hour on low, stirring occasionally.
Sample again and add additional cumin, chili pepper and jalapenos to suit your taste. Turn off heat and cool slightly. Place in refrigerator over night.
Reheat the following day and serve. 6-8 servings.
(When I reheated the following day, I used my crock pot and put it on low for 2-3 hours.)

Friday, January 6, 2012

White Bean Chicken Chili

Jane S.

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste


Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Creamy White Chicken Chili

Kelli R.

1lb (3-4) boneless, skinless chicken breasts cut into ½ inch cubes
1 med. Onion chopped
1 ½ tsp. garlic powder
1 Tbsp. canola oil
2 cans great northern beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
½ bag of frozen corn
1 can 7 oz. green chilies
1 tsp. each of salt, cumin and dried oregano
½ tsp. pepper
¼ -1/2 tsp. Tabasco sauce
1 cup sour cream
½ cup whipping cream
4 Tbsp. butter-for the rue
4 Tbsp. flour – for the rue

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, corn and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes.
Remove from heat. Stir in sour cream and cream. In a little fry pan melt butter and add flour to make the rue. Turn the heat back on under the soup. Add the rue to the soup and bring to a gentle boil. Remove from heat.

Thursday, January 5, 2012

Kelsy's Chili

Submitted by
-Chandra N.

My sister in law makes the best chili!

2 cans pinto beans, drained
2 cans kidney beans, drained
2 cans tomato sauce
2 cans diced tomatoes
1 cup of water
2 packs of McCormick slow cooker chili (Hot)
1 Anaheim chili pepper diced
1 Jalapeno diced
1 small onion diced
5 cloves of garlic
2 pounds of hamburger

Saute chili, jalapeno, onion, and garlic till tender. Brown and drain burger. Dump all ingredients into crock pot and set on low for 6 hours. For a quick fix, place ingredients into a stock pot and simmer for 45 to 1 hour.

Kat’s Beer Chili

submitted by Tonya E.

1-1.5 lbs lean ground beef
1 medium onion diced
2-3 Jalapeños seeded and diced
4-5 cloves of garlic crushed
1 large can of Chili beans
1 15oz can diced tomatoes
2 8 oz cans tomato sauce
3 Tablespoons Chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon brown sugar
1 bottle of Corona or Modelo beer (the alcohol cooks off)

Brown ground beef, add onion peppers and garlic and cook until softened. Add spices and beer cook to reduce beer. Add beans, tomatoes, tomato sauce and brown sugar. Simmer for 30-45 minutes uncovered.

Wednesday, January 4, 2012

Hearty Six-Can Chili

Pampered Chef

1 pound lean (90%) ground beef
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder

1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.

Yield: 8 servings

Chicken Chili Soup

1 3/4 pounds diced chicken breast meat
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin


Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.


Kelli R.

3-4 cans of tomato soup
1lb. Hamburger or turkey
1 medium onion
1 can kidney beans
1 can northern beans
2 cans chili beans
1 can black beans
1 can pinto beans
2 cans diced tomatoes
Frozen corn ( however much you like in it)
Chili powder to taste

Cook hamburger, onion and garlic together. Drain and rinse all the beans but the chili beans. Put everything together in a pot and cook until corn is done. Can be made in the crock pot.

Jessica Seinfield's Turkey Chili

Submitted by Cathy D.

Nonstick cooking spray
1 tablespoon olive oil
1/2 c chopped red onion
1 lb ground lean turkey
2 cloves garlic, minced
1 Tbs chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika
1/8 tsp pepper
1 (15 oz) can chopped tomatoes
1 (26 oz) carton reduced-fat low-sodium chicken broth
1/2 c red pepper puree
1/2 c carrot puree
1/4 c cornmeal
2 tbs flaxseed meal
1 (15 oz) can kidney beans drained and rinsed

1) Coat the bottom of a large pot with cooking spray and set over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 mins.
2) Meanwhile sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5-6 mins.
3) Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 mins, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

Prep:15 mins Total: 30 mins Serves 8

Chicken Enchilda Soup

-Alice G.

1/2 C. Vegetable
1/4 C. Chicken base (I use powdered bullion)
3 C. Diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp garlic powder
1/2 tsp cayenne pepper
1/2-2 C. Masa Harina (Depending on how you like your soup 1/2 makes thinner soup 2 C. Makes thicker I used almost 2 C)
4 QTS water (DIVIDED)
2 C. Crushed tomatoes
1/2 lb. Of American Cheese cut in small cubes. (I use velveeta, works fine)
3 lbs. Cubed cooked chicken (I boil whole chicken and then shred it.



In large pot, place oil, chicken base, onions and spices. Saute on medium heat until onions are soft and clear...7-10 min.
In another container, combine Masa Harina with 1 qt. water, stir with wisk until all lumps dissolve. Add to sauteed onions and bring to boil, continue boiling for about 3-4 minutes,STIRRING CONSTANTLY. (This eliminates any raw taste from Masa Harina.) Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boiling, stirring occasionally. Add cheese to soup. Cook stirring constantly until cheese melts. Add chicken, heat through. I then lower heat to about 3 and cook for half hour.

I serve with crunched tortilla chips on top of bowls of soup. We also sometimes add a little grated cheese or whatever else sounds good.

This makes HUGE pot of soup but it does freeze well for nights when you're rushed to make dinner. LOVE IT!

Chunky Chuckwagon Chili

2 Lbs. of ground chuck
1 Lb. of ground fresh breakfast sausage
1 Lrg. yellow or Spanish onion, cut into 1/2-inch pieces
2 Med. Green peppers, cut into 1/2-inch pieces
2 packets of chili mix (found near taco seasoning packets)
2 5oz cans of tomato paste
2 15oz cans of Dark red kidney beans
2 15oz cans of light red kidney beans
1 15oz can of chili HOT beans
2 15oz cans of Diced tomatoes
2 15oz cans of stewed tomatoes
3 15oz cans of tomato sauce

1. Start browning Ground chuck & sausage.
2. When ground chuck & sausage are 1/2 cooked add onion,green peppers & 1/2 packet of chili mix.
3. Finish browning meat then add tomato paste and stir, then add all the cans of beans and stir, then add diced tomatoes and stir, add stewed tomatoes and stir, add tomato sauce and the rest of the chili mix and stir.
4. Lower heat to low and cook about another 30 min. stirring every 5 min. to prevent burning on bottom of pot.

Southwestern Style Lime Chili

3 tablespoons vegetable oil
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons minced garlic
2 pounds sirloin roast, cubed in 1/2-inch pieces
3 (15 ounce) cans chili beans
2 (15 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
2 tablespoons mild chili powder
3 tablespoons ground cumin
1 teaspoon ground nutmeg
2 tablespoons salt
1 tablespoon pepper
Juice from 1 fresh lime
6 drops Worcestershire sauce

1. Cook peppers, onions, and garlic in oil until browned or softened (your preference). Add cubed meat and cook on medium for 25 to 30 minutes until meat is to your desired consistency.
2. Add chili beans, diced tomatoes, and tomato sauce. Stir until well combined. Add water and stir again. Add chili powder, cumin, nutmeg, salt, pepper, Worcestershire sauce, and fresh lime juice and mix in thoroughly.
3. Cook on medium low heat for 3 to 5 hrs. Turn off and let sit until next morning. Turn back on low-medium and let cook another 3 to 4 hours. This part is best when done in the amount of time prior to consumption.

Quick and Easy Chorizo Chili

1 tablespoon olive oil
1 small yellow onion, diced
1 chipotle in adobo, minced
4 cloves garlic, mashed and minced
1/3 pound chorizo, bulk
1 (28) ounce can crushed fire roasted tomatoes
1 (14) ounce bottle of ketchup
1 (14) ounce can of red kidney beans, drained
1/2 cup beef stock
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
Shredded Cheddar cheese, to top
Sour cream, to top

1. Cook yellow onion, chipotles, and chorizo on medium-high heat in a large pot for about 5 minutes, until chorizo is cooked. Add fire roasted tomatoes, garlic, ketchup, kidney beans, and beef stock.
2. Turn heat down to low. Season with chili powder, cumin, salt, and ground black pepper. Stir together a few more times. Place in a large bowl with a garnish of cheddar cheese and sour cream.

Cincinnati Chili

This takes 9 hours to over night, so plan ahead. It's so worth it!!

4 cups water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
2 teaspoons minced garlic
1 15 ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated

1. Bring water to boil in a 4-6 quart pot.
2. Add the ground chuck (do not brown first).
3. Stir until separated and reduce heat to simmer.
4. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce.
5. Stir to mix well.
6. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate.
7. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all.
8. Cool uncovered and refrigerate overnight.
9. Skim all or most of the fat and discard. Discard bay leaf.
10. Reheat.

Texas Chili

2 1/2 to 3 pounds ground beef (stew meat or sirloin cubes may be substituted)
2 white onions, coarsely chopped
6 cloves fresh garlic, coarsely chopped
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes w/ green chilies (undrained)
1 (15 ounce) can diced tomatoes w/ jalapeno peppers (undrained)
1 (16 ounce) jar medium-spicy chunky salsa
1 (6 ounce) can tomato paste
2 tablespoons unsweetened cocoa or 1 bar of baking chocolate
1 cup strong brewed coffee
1 package of McCormick(R) chili seasoning mix
2 teaspoons chili powder
1 teaspoon ground cumin
Dash of cayenne pepper

1. Brown meat, onions and garlic in a large Dutch oven or similar pot. Drain.
2. Mix remaining ingredients with the drained beef mixture and return to Dutch oven.
3. Simmer over low heat for a minimum of 3 hours, stirring occasionally to keep from burning and sticking.

Easy White Chili

1 large diced onion
4 cloves garlic, crushed
1 diced jalapeno pepper
2 (4 ounce) can chopped green chile peppers
2 tablespoons ground cumin
2 teaspoon cilantro
1 teaspoon dried oregano
2 teaspoon ground pepper
2 (14.5 ounce) can chicken broth
2lb chopped cooked shredded chicken (grilled or pan seared works best)
4 (15 ounce) cans northern white beans (two pureed)
2 (15.25 ounce)cans sweet corn
4 stalks celery, sliced
1. Put the chicken broth, seasonings, celery, garlic, corn, jalapeno, and onion in a large pot. Bring to a boil, then cook on medium heat for about twenty minutes. Stir in the beans, chile peppers, and chicken. Cook for about another 10 minutes. Remove from heat, and you’re done!

Trailer Trash Chili

2 pounds ground pork
2 large onions, chopped
1/2 red bell pepper, chopped
1-1/2 cups corn masa flour
1 tablespoon oregano
3 tablespoon ground cumin
1/3 cup chili powder
2 tablespoon garlic powder
2-3 tablespoon salt
1 tablespoon black pepper
8 cups cold water
1 cup day old coffee
1 (28 ounce) can tomato juice
2 (8 ounce) cans tomato sauce
1 (28 ounce) can chili beans
1 pounds smoked sausage, diced
1/2 cup brown sugar
1. Cook ground pork with onions, red bell pepper, add just a little salt. Drain off fat.
2. Mix masa flour, oregano, cumin, chili powder, garlic powder, salt, and black pepper into the cold water and day old coffee; mix well until there are no lumps. Add tomato juice, tomato sauce and chili beans; bring to boil. Now add the smoked sausage, brown sugar and cover, reduce heat to a simmer for 4 hours, stir often.
3. Add more masa flour according to your desired thickness.

Touchdown Italian Sausage Chili

The Kitchen at Johnsonville Sausage

1 (19.76 ounce) package Johnsonville® Italian Sausage Links, any flavor
1 cup chopped onion
3 celery ribs, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 large sweet yellow pepper, cut into 1-inch pieces
1 large sweet green pepper, cut into 1-inch pieces
1 tablespoon minced garlic
3 tablespoons olive oil
3 (14.5 ounce) cans Italian recipe stewed tomatoes
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (6 ounce) can tomato paste
3/4 cup sliced black olives
1/4 cup cream sherry (optional)
1 tablespoon chopped fresh basil
1 1/2 teaspoons baking cocoa
1/2 teaspoon pepper, or to taste


Grill Italian sausage according to package directions; cut into half moon slices and set aside. In a soup kettle, saute the onion, celery, sweet peppers and garlic in oil until tender. Add sausage and the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Sprinkle chili with grated cheese.

Beefy Cowboy Chili

1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 large onion, chopped
1 teaspoon finely chopped garlic
1 teaspoon chili powder
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (6 ounce) can Hunt's® Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)

Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.

Homemade Chili in a Can

1 pound lean ground beef
1 onion, chopped
1 tablespoon minced garlic, or to taste
1/2 teaspoon taco seasoning mix, or more to taste
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
3 (16 ounce) cans chili beans, undrained
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chilies


Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.

Four-Bean Taco Chili

2 pounds ground beef
3 cups tomato juice
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 (1.25 ounce) package taco seasoning


In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Wazzu Tailgate Chili

This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.

1 pound ground beef
1 pound ground pork
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 habanero peppers, seeded and minced
2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 tablespoons chopped green onion
3 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
2 tablespoons cornmeal
1 cup water
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 cup shredded Cheddar cheese


Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Blue Ribbon Chili

2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans


In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Boilermaker Tailgate Chili

This is the chili recipe the gang eats at Purdue Boilermaker football games.

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese


Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Slow-Cooker Hearty Beef Chili

Jennifer S.

1 1/2 pounds extra-lean ground beef
2 (19 ounce) cans mixed beans, rinsed
2 cups salsa
1 (14 ounce) can tomato sauce
2 tablespoons chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup Tex Mex Shredded Cheese


Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving. Serve topped with the cheese.

Vegetarian Chili

Jennifer S.

1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
Sour cream (optional)

COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.

Quick Three-Bean Chili

Jennifer S.

1 pound lean ground beef or turkey
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can each (15 to 16 ounces) black beans, kidney beans and pinto beans, rinsed and drained
1 cup water
1 tablespoon chili powder
1 to 2 teaspoons ground cumin
1 teaspoon Beef or Chicken Flavor Instant Bouillon (or two cubes)
Light sour cream (optional)
Shredded cheddar cheese (optional)

COOK beef, onion and garlic in large saucepan over medium-high heat until beef is no longer pink.
STIR in tomatoes and juice, black beans, kidney beans, pinto beans, water, chili powder, cumin and bouillon. Bring to a boil; reduce heat to medium-low. Cook for 10 minutes. Serve with sour cream and cheese.

Monday, January 2, 2012

Wendy's Chili

Wendy's Restaurant

Makes 8 servings

2 tablespoons vegetable oil
2 pounds ground beef
1 can (10.5 oz) French onion soup, not creamy onion
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1 dash Tabasco™ sauce to taste
21 ounces kidney beans, canned undrained
6 ounces can tomato paste
8 ounces can tomato sauce

Heat oil and brown beef
Drain and set aside.
Puree French onion soup in blender, and pour over beef.
Stir in spices. Add Tabasco™ to taste.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat through for 20 minutes.
Serve with cheese, onions, and sour cream if desired.