Any Chili recipes?

I took today off work to get some things done (just got back from “Christmas” with my family and head to hubby’s over the weekend…so I thought I would make a pot of chili for the hubby since he did go to work today. Not sure my chili is the best so I thought I would see what suggestions ya’all had. I know the basics of ground beef, stewed tomotoes, kidney beans, onions, peppers, tomoato paste and sauce, but how to you salt and spice it?

I just use one of the McCormick’s Chili Spice packs for my seasoning. My recipe is for a vegetarian chili, but could easily be modified for meat-based chili:

1 package soy crumbles
1 can black beans (do not rinse or drain)
1 can kidney beans (do not rinse or drain)
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
1 package chili spice

Dump it all together and simmer over low heat until heated through. Stir to make sure it doesn’t stick to the bottom of the pot. This ends up being a pretty mild chili since I use the mild chili spice package.

Woo hoo! I’ve been looking for a quick and easy vegetarian chili recipe! :slight_smile:

I actually have two. One is a super quick one that sounds gross, but it is very tasty and easy to make at the very last minute. The other comes from the Cornucopia restaurant that used to be in South Bend, IN. It is a fabulous vegetarian chili and no one will know it doesn’t have meat in it.

Donna’ Quicky Chili
1 large can Campbell’s Tomato Soup
2-3 tablespoons olive oil or vegetable oil (use a scant if you are using full fat burger, this is just for sauteing purposes)
1 tsp minced garlic (I use jar garlic)
1 onion chopped
1 lb hamburger
1 can dark red kidney beans
3 tablespoons chili powder or more to taste
Saute onions and garlic in oil until onions are translucent, add burger and brown, then add soup, salt and pepper to taste and the chili powder. I use quite a bit more than the 3 TB but we like it with a bit more kick. Just taste and add until it is as you like. Bring to boil then turn down to simmer so it continue to barely boil and cook about 15 minutes , add beans and cook another 10 or so just to soften beans and serve with corn bread! Makes about 6-8 servings depending on bowl size

Cornucopia Veggie Chili
[li]3/4 cup dry kidney beans[/li][li]3/4 cup dried pinto beans[/li][li]4-1/2 cups water[/li][li]3/4 pound textured vegetable protein[/li][li]1-3/4 cups boiling water[/li][li]2 tablespoons vegetable oil[/li][li]1-1/2 cups chopped onion[/li][li]2 teaspoons ground cumin[/li][li]1/2 teaspoon ground cayenne pepper[/li][li]1/4 teaspoon dried oregano[/li][li]1 teaspoon salt[/li][li]2 teaspoons chili powder[/li][li]1/2 teaspoon garlic powder[/li][li]1-1/2 teaspoons molasses[/li][li]1-1/2 teaspoons honey[/li][li]1-1/2 (10 ounce) cans chile sauce[/li][li]1/2 (28 ounce) can tomato puree[/li][li]1-1/2 (29 ounce) cans diced tomatoes[/ul][COLOR=#333333]Place beans in a large saucepan, and cover with water. Soak overnight in the refrigerator. Drain, and return to pan. Add 9 cups water; cook for 1 1/2 hours, or until tender. [/COLOR][/li]

[li][COLOR=#333333]Meanwhile, mix textured vegetable protein and boiling water together in a large bowl. Set aside. [/COLOR][/li][li][COLOR=#333333]In a large saute pan, heat oil over medium heat. Add onions; cook and stir until soft and translucent. [/COLOR][/li][*][COLOR=#333333]In a large stock pot, combine beans, textured vegetable protein, onions, spices, salt, honey, molasses, chili sauce, tomato puree, and diced tomatoes. Stir to mix well. Simmer, stirring often for at least 1 hour. [/COLOR][/ol]

[B]Easiest Chili “Recipe”, Ever![/B]

It’s so simple, but I somehow get compliments on it!
1 lb. Browned/drained ground beef
2 cans del monte mexican style tomatoes (I send them through the blender because dh doesn’t like chunks of tomatoes in his chili)
and 2 cans Bush’s mild chili beans.

That’s it. The longer it simmers, the better it is. It’s a very mild taste. I don’t eat anything spicy. I always apologize when I serve it because it is so simple, but everyone who’s had it goes on and on about how good it is. :shrug:

Townhouse Crackers, Cheese and Sour Cream are great complements, too!

I just finished putting together chili in my crock pot here’s our reicpe. It serves a ton of people! Obviously it can be halved or double depending on your needs.

[FONT=&quot]2 pounds ground meat (beef, turkey, or combination)[/FONT]
[FONT=&quot]1 onion diced[/FONT]
[FONT=&quot]2 green peppers diced [/FONT]
[FONT=&quot]garlic powder[/FONT]
[FONT=&quot]2 cans kidney beans drained[/FONT]
[FONT=&quot]2 cans diced tomatoes drained[/FONT]
[FONT=&quot]2 cans tomato soup[/FONT]
[FONT=&quot]4 Tbs Chili Powder[/FONT]
[FONT=&quot]2 Tbs sugar[/FONT]
[FONT=&quot]a few shakes of hot sauce[/FONT]

[FONT=&quot]Brown the meat with onion and green pepper. Add a few shakes of garlic powder. Dump into crock pot with the rest of ingredients. Cook on low 5-6 hours. Stir occasionally[/FONT].

Basic pattern for vegetable chili:

Mushrooms, any kind, chopped (portobellos are “meatiest”)
Red bell pepper,diced
Green bell pepper, diced
Carrots, diced (not too many – you don’t want sweet chili)
Celery, sliced thin
Onion, diced

Saute the diced vegetables in olive oil (regular, not extra-virgin)
until limp and lightly browned.

Add canned diced Italian tomatoes with sauce.
Simmer until vegetables are tender.
Add canned corn if you like it.
Add drained canned kidney beans.
Soy crumbles if you want the illusion of meat.

Finally, add the seasoning packets from a Wick Fowler Chili Kit*, using as much of the hot stuff as suits your taste. Simmer until thick.

Serve over brown or white rice with any garnishes you like:
grated American cheese, chopped onion, sour cream, tortillas, etc.

Amounts and proportions depend on how many you are feeding.
You can always throw in more tomatoes and beans.

*The Wick Fowler “Kit” is just convenience – you could easily use stuff you have in your own kitchen. It consists of little individual packets of salt, dried onion and garlic, chili power, cayenne, cumin/oregano, paprika and masa. The amount of chili powder and cayenne determines whether you get One-Alarm, Two Alarm or Three Alarm chili. It’s ridiculously expensive – about $3.00 in my market – but a foolproof way to get well-seasoned chili.
The masa makes it nice and thick but you could easily substitute corn meal.

I make great chili, if I do say so myself :mrgreen:

My recipe:

Brown in a large stock pot:
2 lbs. ground beef
2 onions, chopped
4 cloves garlic, minced
If needed, drain. Then add:
1 green pepper, chopped
4 serrano peppers, seeded and finely chopped
2 cans chili beans
28 oz. crushed tomatoes
3 T. tomato paste
1 t. cumin
1 t. salt
2 T. chili powder
½ t. cayenne pepper
1 t. oregano
1 dash Tabasco
1 small can V-8, if you’ve got it
2 T brown sugar
1 T flour/1 T starch (for thickening, if necessary)

				Simmer for at least an hour, more if possible. Cool and freeze. Thaw in the refrigerator or microwave and heat using whatever method you prefer. Serve with corn chips or over elbow macaroni with sour cream.

				Notes: I personally don't care for beans, so I omit them and add extra peppers. You can also substitute shredded chicken for the beef...very yummy. Also, be very careful when handling the serrano peppers. They're pretty hot, and the last thing you want to do is touch them and then rub your eyes. Scrape out all of the inner membranes and seeds before chopping and wear gloves.

Okay, here is my chili recipe. You can make this with either deer burger or hamburger.

2 lb ground beef
1 can of tomatoes
2 cans tomato sauce
1 or 2 cans kidney beans
1 or 2 cans pinto beans
1 can of rotel chile peppers (not sure on the sp.)
1 jar of salsa (I use mild)
2 or 3 tablespoons chili powder
salt to taste
1 onion

Brown meat and onions, then put in crock pot or you can cook on the stove. Cook for about 3 hours.

For the veggie peeps out there you can even use a firm tofu in place of the meat.

White Chicken Chili (won a first prize in a chili cookoff! Easy and yummy)

1 pound boneless chicken breasts, cubed into bite size
2 Tbls cumin
16 oz jar salsa (mild, medium, hot–however hot you want your chili, I do mild)
4 to 8 oz pepper jack cheese, grated
48 oz jar Great Northern White Beans (whole thing, juice and all)
nacho chips and sour cream optional

cook chicken in a little oil. Add cumin and salsa, heat through. Add 1/3 the cheese, melt. Slowly addt he res of the cheese. Add the beans, heat through and serve. (Don’t let the beans cook too long or they’ll get mushy). Top with sour cream and eat with chips. YUM. Actually having that for dinner tomorrow!

This is my chili recipe… I don’t like it with turkey, but beef, lamb or buffalo work nicely.

2 pounds ground meat (I love it with buffalo when I can find it)
2 large cloves garlic, sliced
1 med yellow onion, chopped
2 Tbs olive oil
14.5 oz can chopped or whole tomatoes (or two cups fresh)
2- 8 oz cans tomato sauce (or two cups)
~ 2 cups cooked beans (this is inexact, I just toss in what I have, or leave it out alltogether)

1 Tbs Chili Powder
1 Tbs Cumin
1 tsp Garlic powder
1 tsp Thyme
1 tsp Tarragon
2 tsp Oregano
2 tsp Basil
1/2 tsp Cinnamon
1/2 tsp Cocoa powder
1 Tbs Worcestershire Sauce
1/2 tsp White Pepper (sub black if you don’t have white)
1/2 tsp Chipotle Powder (this is just ground chipotle peppers, you can use it chopped from a can or leave it out)
1/4 tsp Cayenne

In a large pot, combine the garlic, onions and oil over medium heat. Cook 3 minutes or so, until the onions are just starting to turn limp. Stir in the herbs and spices, cook, stirring occasionally, until you can smell the spices. Add the meat, stirring to break it up, cook until the meat is cooked through. Add the tomatoes and simmer 5 minutes. Add cooked beans, simmer 30 minutes or so.

Thank you so much for all your replies - my version (a smattering of all your suggestions). I make two batches, one with very little spice for myself and one that you almost have to alert the fire dept for for the hubby. He’s working late (such is the life of a PhD canidate) so it will have plenty of time to simmer. Even bought myself a new Lodge corn muffin pan to use tonight.
Cristeen - we used to have a Buffalo farm just down the road from our house and ate fresh Buffalo all the time. Rumor has it that it was owned by the Seagram’s family out of Canada and with all the mad cow stuff they shut down and burned the farm (literally). Now it’s expensive and hard to find.

sorry I M so late BUT
Idiot Proof Chili

1 jar salsa as spicy as you want
Ground Beef
Chili Powder (to taste)
a Spice from Spice Hunter called “The Zip” (basically Tabasco without the salt or vinegar)
whatever beans you want to use (I use dried soaked over night and drained)

Mix the ground meat and salsa cold in a skillet, then turn on heat and brown (you get tiny granules of meat this way)
add chili powder now if you like a LOT
put this mixture over the beans in you cook pot/crockpot and cook for a while (longer in crockpot, not so long on stovetop)
When U R ready to finish your seasoning (about 30 min before eating) add chili powder to taste and Zip to taste

Serve with cheese and sour cream and all taco additions (lettus, olives, tomatos, Onions {maybe}, Avacado, whatever)

it really is idiot proof, I know a few who have tried it and NOT failed