Chili Recipes??? please??

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MissKim
MissKim Posts: 2,853 Member
in Recipes
anybody got any really really awesome chili recipes they would like to share? yeah we all know the basics, but i want a top secret award winning chili? lol...please

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  • chrissyh
    chrissyh Posts: 8,235 Member
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    well this is pretty much cheating but for a quickie...Best Darn Chili Mix I think Bear Creek makes it it's with the soup starters is really good even without meat - I usually add a package of the 99% fat free turkey to it but it's easy and yummy
  • CrystalT
    CrystalT Posts: 862 Member
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    I started making Cooking Light's All-American Chili. It is so good. The first time I made this, DH said "wow, I like this a lot better than the other chili you make."

    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
  • DrBorkBork
    DrBorkBork Posts: 4,099 Member
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    Hubs & I both have pretty kickin' chili recipes. Mine is healthier though!

    Hubby's Chili Recipe:

    1 lb ground beef (ground turkey is fine)
    1 can kidney beans, rinsed
    1 can diced tomatoes (they make flavored ones. Lime & cilantro flavor is very good in this)
    1 can tomato sauce
    1 packet chili seasoning (or add your own spices)

    Brown ground beast in frying pan, rinse & drain. Return to pan. Toss in kidney beans, diced tomatoes, tomato sauce, and seasoning. Simmer 20 mins. Serve with or without your favorite chili/taco toppings (sour cream, cheese, chips, etc)

    My awesome Harvest Home Veggie Chili:
    Ingredients:
    rainbow bell peppers (red, yellow, orange, and green, 1 each)
    2 zucchini
    1 yellow squash
    4 potatoes
    1 can kidney beans, rinsed
    1 can corn
    1 can diced tomatoes (I like to use the chipotle chili flavor for extra heat)
    1 can Hunt's spicy spaghetti sauce

    Bring large pot of water to boil. Meanwhile chop/dice/cube/slice potatoes, squash, zucchini, and bell peppers. Throw in pot, add kidney beans. Allow to boil until potatoes are soft. Drain, return to pot. Add corn, diced tomatoes, and sauce, cook until warm. Top with cheddar, sour cream, salsa, and all your favorite chili fixins. Serve with tortilla chips or corn bread. Browned, drained ground beef may be added to recipe if desired.

    Just had another idea. Buy an extra bell pepper & stuff it with any leftovers from either recipe. Bake for 15-30 mins at 350. YUM!


    Enjoy!
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
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    I'm trying out a different chili recipe tonight.

    Creamy White Chili

    http://www.tasteofhome.com/Recipes/Creamy-White-Chili

    Ingredients
    1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
    1 medium onion, chopped
    1-1/2 teaspoons garlic powder
    1 tablespoon canola oil
    2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    1 can (14-1/2 ounces) chicken broth
    2 cans (4 ounces each) chopped green chilies
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup (8 ounces) sour cream
    1/2 cup heavy whipping cream

    Directions
    In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
    Remove from the heat; stir in sour cream and cream. Yield: 7 servings.


    Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.


    I'm going to use reduced fat sour cream and evaporated skim milk instead of whipping cream. That will lower some of the fat content. :wink:

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