Looking for awesome chili receipes

[poochie]

My DH hates chili, but I love it. Does anyone have a easy yet awesome receipe they can share with me. I also love lots of veggies so I will try any which include veggies or not. If you can make it in a crock pot that is even more awesome but not necessary.

Can you all share your best chili receipes, I plan on making it and freezing in individual servings.

 

[princessfionasmom]

Oh me too!! I love chilli and would love from some recipes.

 

[Claire&TheBoys]

I use this recipe from Publix and love it. I serve it over cooked rice, with crushed Fritos and shredded cheddar on top. I sometimes will cook it on the stove and then transfer it to my Crock-Pot to take it somewhere.

Ground Beef Chili

Ingredients

1 onion, coarsely chopped
1 1/2 lb ground chuck beef
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (10.75-oz) can condensed tomato soup
1 (14.5-oz) can diced tomatoes/sweet onions (undrained)
1 (10-oz) can milder diced tomatoes/green chiles (undrained)
1 (16-oz) can chili beans in mild sauce (undrained)
1 (15-oz) can black beans (drained)




Prep
•Chop onion; divide in half.


Steps

1.Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan; cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2.Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often.
3.Reduce heat to low; cook and stir 10 more minutes to blend flavors. Serve.


*******I should add that I don't usually have onion on hand, so I brown my ground beef with dried minced onion instead. I also sub regular diced tomatoes for the ones with the onion if I don't have that style on hand. I cut the chili powder a little to make it more palatable for my kids.

 

[disneyeveryyear]

I call mine cheater's chili, because I use a lot of cans, but my family (and my boy scout troop) love it!

1 lb of ground beef, browned with
1 onion, chopped
2 T chili powder (approx)

Drain when done browning.

Add:

1 can chili with meat and beans (I like Ray's or Chili Man)
2 cans chili hot beans (I usually use Brooks)
1 can Coney Island Sauce (hot dog sauce for chili dogs)
Tomato Juice

I then let it simmer for about 30 minutes (be careful or it will scorch).

I tend to serve with shredded cheddar or sour cream and onions.

So very easy (especially if I have pre-browned the hamburger and onion and have it in the freezer), but everyone loves it.

You can make it as hot and spicy as you like with the chili powder or even by adding some red pepper flakes.

 

[buzz5985]

We love Cooking Light magazine's recipe - we have also used ground turkey - and enjoyed it also.


This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.


Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)


Ingredients
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Like most chilis, this version tastes even better the next day.

Nutritional Information
Calories:375 (29% from fat)
Fat:12g (sat 4.6g,mono 4.1g,poly 1.1g)
Protein:28.9g
Carbohydrate:33.7g
Fiber:8.2g
Cholesterol:59mg
Iron:5mg
Sodium:969mg
Calcium:165mg
Cooking Light, JANUARY 2003

 

[mrodgers]

Two must have's for chili. If we don't have these, we never make chili....

Ground beef from the family's own cows.
Tomatoes in the freezer from the garden.

Once you've had those 2 things in chili, no other chili will have any flavor whatsoever.

Our recipe....

Ground beef
Tomatoes
Chili powder (no set amount, to taste.)
Kidney beans.

Pretty much all the flavor comes from the fresh ground beef and tomatoes from the garden. Anything else has no flavor to us.

 

[tinkmom2]

This is the way my Mom made it. I sometimes add green pepper or noodles to it.

1-2lbs ground beef
1 onion diced
1 can of red kidney beans
1 can of Bush's mild chili beans with sauce
2 small cans of Campbells tomato soup
1 lg can stewed tomatoes chopped down(like flavored over diced)
1 16oz beer
5 cups water
chili powder (I like the hot mexican type)
shreaded cheese for topping

Brown ground beef with the diced onion draining off fat as you brown.(if adding peppers do so now) Once browned add the beer an simmer for about 5 minutes. Add tomatoes and the chili beans, and tomato soup. Add water and bring to a simmer on medium heat. Add chii powder to taste. Cook on stove for about 30 minutes. Serve with cheese. If making noodles boil noodles in a seperate pot and add. I have also substituted v-8 for the tomato soup.

 

[Debbie]

Love chili, but since it is one of about 2 things DH makes, I can get sick of it sometimes. (He's even made it in the summer!) BUT I LOVE the weight watchers vegetarian chili. Could eat that all day!

Vegetarian Chili

1 tablespoon olive oil
1 medium onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
1 can plum tomatoes -- (28 oz) chopped, including liquid
2 cans kidney beans -- (15 oz)
2 stalks celery -- chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoon tomato paste

Heat olive oil in a large stew pot. Add onion and garlic and sauté until onion is wilted, about 5 minutes.
Add mushrooms and sauté another 10 minutes. Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes,
beans, tomato juice, celery all seasonings & tomato paste. Bring to boil. Reduce heat and simmer.
Cover and cook until vegetables are tender. About 30 minutes.
You can add more spices if you like it hotter.
SERVING SIZE: 2 cups
POINTS: 3

 

[vsimeone]

Well this one is from my "Cooking With Mickey" cookbook from 1986. I do the same as Claire&TheBoys - I always cook it on the stove but put it in the crockpot to take it somewhere. In fact, I made a HUGE (double this recipe) batch yesterday and it's in the crockpot to take to a football party in a few minutes!

The cook cookbook says that this is from the Campfire Snack Bar at Fort Wilderness and the Fiesta Fun Center Snack Bar at the Contemporary.

2 pounds ground beef
2 1/4 cup chopped onions
1/2 t. granulated garlic
2 t. chili powder
1/4 t ground cumin
1 1/4 T. salt
1 T. paprika
2 cups of catsup
3 cups tomato puree (1 29 ounce can)
3 1/2 cups beef stock
2 cans pinto or kidney beans (I use Bush's Hot Chili Beans)
1 cup dried bread crumbs.

Saute beef and onions until meat is lightly browned. Add all the spices, catsup, puree and beef stock. Mix well. Bring to a boil and simmer over low heat, stirring occasionally for about an hour. Add undrained beans and bring to a boil again. Add bread crumbs and remove from heat.

This recipe also freezes fabulously! Enjoy!

 

[hulagirl87]

I make the turkey chili from the Jessica Seinfeld Deceptively Delicious cookbook

1 tbsp olive oil
1/2 cup chopped red onion
1 pound ground lean turkey
2 cloves garlic, minced
1 tbsp chili powder, or to taste
1 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1 can (15 oz) chopped tomatoes
1 carton (26 oz) reduced fat low sodium chicken broth
(1/2 cup carrot puree) this is optional
1/4 cup cornmeal
2 tbsp flaxseed
1 can (15 oz) kidney beans, drained and rinsed

Coat the bottom of a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, add the onion and cook it until it begins to soften, about 2 min. 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 min). Stir in the tomatoes. Add the broth, carrot puree, cornmeal and flaxseed and stir well. Bring to a boil, reduce the heat, and simmer, covered 15-20 min. or until the flavors have blended. Stir in the beans and cook a little longer just to heat them through

 

[megsters]

I have the Chicken Enchilada Chili cooking in the crockpot at home while I'm out today. YAY for having dinner done when you get home! I haven't tried it, but it was smelling awesome when I left.

Chicken Enchilada Chili
1 1/2 pounds chicken (boneless & skinless, OR fish out the bones and skin after about 4 hours)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

http://crockpot365.blogspot.com/2010/01/enchilada-chicken-chili.html

LOVE this thread!

 

[mookie]

It's pretty hard to screw up chili, and these are all great recipes. Two things I add to my chili with all the other ingredients are italian sausage and peanut butter. DH has won chili contests with it! Add the peanut butter about a 1/2 hour before serving. It gives it the best flavor!!

 

[genealle]

2x2 4x4 6x6, whatever size you want

2x2
2 cans tomatoes, diced if available
2 cans red kidney beans
2 softball sized onions
2 green peppers
2 lbs cheap ground beef (full of fat)
2 cloves garlic (not bulbs like a friend used)
2 T cumin

6 oz can tomato paste
1 cup chili powder
1/4 cup cayenne pepper or add to taste

Cook the beef and add to pot
Dice and sauté onions and peppers
Add onions and green peppers to pot
Add tomatoes and beans to pot
Fold in chili powder and garlic

Sample mixure for acidity from tomatoes.
Add sugar if it's too acidic.... but slowly

Add tomato paste
Cook until beans are soft
Eat

I often parse out a saucepan full of finished chili and then add a jar of sliced jalopenos and more cayenne. There are always some that say it isn't hot enough. I give them a serving from that pan.

 

[poochie]

Wow, great receipes keep them coming. Can't wait to try these. I can't think of anything more satisfying on a cold winter night than fresh chili and a side of fresh cornbread. MMMMMMMMMMMMMM

 

[hambirg]

This is my favorite. It's actually the Wendy's chili recipe.

Ingredients:
2 pounds Ground beef
1 can (29 ounce size) tomato sauce
1 can (29 ounce size) kidney beans w/liquid
1 can (29 ounce size) pinto beans w/liquid
1 medium Onion, diced
2 Green chili, diced
1 Rib celery, diced
3 medium Tomatoes, chopped
2 teaspoons Cumin powder
3 tablespoons Chili powder
1 1/2 teaspoon Black pepper
2 teaspoons Salt
2 cups Water

Directions:
Brown the beef and drain the fat off. Crumble the cooked beef into pea size pieces. In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat. Cook stirring every 15 minutes for 2-3 hours.


I think the celery is the key. I usually use about 3 ribs instead of the 1 it calls for. I also usually skip the green chilis and fresh tomatoes and just use a can of diced tomatoes with chilis instead.

 

[megsters]

This is my favorite. It's actually the Wendy's chili recipe.

My mom makes this! It's quite fantastic

 

[mrodgers]

I think the celery is the key.

Opposite opinion here. Celery ruins everything. My mother put celery in everything soupy. Chicken soup, chili, and stew. It was like eating a bowl of celery soup with some meat and tomatoes added (in the case of chili.)

Put one small chunk of celery in something and all I will taste is the celery. Much like if you put one sliver of onion on a whole pizza, the entire pizza will taste like onion and ruin it for me.

 

[dr&momto2boys]

I LOVE this veggie chili recipe and so has everyone else we've made it for. I like it better than any chili I've tried. I only occasionally make a different chili recipe when I crave meat chili, but I always regret it. You really don't miss the meat in here. People don't even notice it doesn't have meat because it's so tasty.

Saute 1 chopped onion, chopped green pepper, and 2-3 chopped carrots in 1 tbsp. oil. Add 2 minced garlic cloves at the end. Add 1 can black beans (drained), 1 can kidney beans (drained and rinsed), 1 can chili beans, 1 can diced tomatoes, 2 cans tomato sauce, 1/2 cup bulgar (AKA cracked wheat), 3 Tbsp chili powder, 3 Tbsp cumin, and salt to taste (maybe 1 Tbsp.) Simmer for at least 45 minutes.

You can make this in the crockpot once you saute the vegetables.

We serve it over rice. (My grandma always served her meat chili over rice. If you've never tried it--try it!) And we top it with shredded cheddar cheese and sour cream. Delicious!

 

[2bearsmom]

My chili recipe I kind of made up 12yrs ago or so from various chili recipes I found....I just combined them together.
1 1/2lbs ground beef (I just use beef/veal/pork mixture I have always have in the freezer for chili or meatballs)
1 1/2 diced onions
3 cloves minced garlic
3 14.5oz cans diced tomatoes
15oz can tomato sauce
chili powder
cayenne pepper
oregano
cocoa powder
pumpkin pie spice
jalepeno juice from jar
Combine meat, onions and garlic is large pot and cook until meat browned, drain. Stir in rest of ingredients. I don't have a set amount...I just add until it tastes good. When my dh happens to have Bud Light lime in the fridge, adding a bottle of that really makes it awesome. I heat to boiling and then cover and simmer for an hour, stir in the kidney beans and cook uncovered 20min. For some reason the cocoa powder and pumpkin pie spice really add something to the chili, not a noticable taste of those two things. Oh, if I happen to have green pepper I dice up some of that too.

 

[Sagginit]

i dont really have a recipe, sorry i wing it. i usually keep it simple, like for veggie chili i do one can black beans, one can kidney beans, one chopped green pepper, one chopped red pepper, one cup chopped carrots, one chopped onion, one can chopped tomatos and one can tomato paste, one jalepeno, season to taste. i tend to make it as a clean out the fridge thing.

my secret is chipolte in adobo, i got this from rachel ray, she used it in a few recipes so i picked some up. i put one or half of one in a mini-chopper with some of the tomato juice and add to chili. you need to have it chopped up really small but i love the flavor it gives.