Anyone have a good Chili recipe?

I'm of no help to you but I love chili so need to keep an eye on this My boyfriend made me chili awhile back with turkey instead and it was really good, I'll get the recipe from him

BUMP!!! I need a good chili recipe too.

I do I do!

Here's the recipe and my modifications to it.

3 tablespoons organic extra-virgin olive oil (I've used just 2 tablespoons and I don't use organic.)
1 medium yellow onion, chopped (I've done a batch with a yellow onion and one with white. Both turned out great.)
5 cloves garlic, chopped (I'm lazy so I use dried minced garlic.)
1/2 - 1 teaspoon sea salt (to taste) (I don't add this and I'll explain why)
2 teaspoons chili powder
1/2 tsp dried cumin
1 teaspoon dried oregano
1 tablespoon tomato paste (I've used 3 Tbs in the most recent batches I’ve made. To me, it makes for a richer tomato taste)
1 pound ground turkey
1/2 cup organic chicken broth (I don't use organic broth. In fact, I just melt 1 chicken bouillon cube in 1/2 cup of hot water, with an additional 2 tsp of tomato chicken bouillon powder which is the reason I don't add sea salt. Adding the bouillon increases the sodium but I’m a salt lover so that’s why I do it.)
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice (I used diced tomatoes and I also double this, using 2 cans because I loba me some tomatoes.)
1 (15 1/2-ounce) can black beans, rinsed and drained (I double this as well.)
Frozen organic sweet corn (optional) (I use 1 cup frozen corn)
3 diced organic carrots (optional)

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, carrot, garlic, salt, chili powder, cumin, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and cook 1-2 minutes more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the brother and simmer until reduced by about half, about 8 minutes. Add the tomatoes—crushing them through your fingers into the skillet (I don’t have to crush them because I use diced tomatoes) along with their juices and the beans and the corn; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls (over brown rice, if using) and serve with the garnishes of your choice.

Enjoy!

I make this weekly. My batches usually make 9 1 cup servings and I serve it over 1/2 cup to 3/4 cup brown rice with a couple tablespoons of sour cream. It freezes well so if you want to double it, you can freeze part of it for later.

I use garlic and jalepenos in mine, and add some black beans.

This is my family's favorite (and I have very picky kids!) Crock Pot Taco Chili so YUMMY!!!!!

http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Ingredients
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
Directions
1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

I have this almost everyday for lunch....I actually use dry Great Northern Beans and boil them until soft. I freeze it in 1 cup servings and it is about 110 calories per cup.

Homemade Chili

1 pound extra lean ground turkey
1 15 oz can of dices tomatoes (liquid included)
1 15 oz can of red kidney beans – drained
1 8 oz can Hunts tomato sauce
½ medium white onion, diced
1 4 oz can green chilies (liquid included)
2 Tablespoons chopped celery
2 Tablespoons chili powder
½ Tablespoon ground cumin
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
1 cup water

Brown ground meat over medium heat, breaking into small pieces. Add a dash of salt and pepper while cooking. Strain meat and rinse will under very hot water. This removes the bulk of the fat. Place meat in a crock pot. Add the remaining ingredients. Stir until well combined. Cook for 6-8 hours on low or 4 hours on high.

Makes 9 – 1 cup servings

Since I just made a batch last weekend, I'll share my easy recipe:

1 can of tomato paste (large)
1 can of dark kidney beans
1 can of light kidney beans
1 can of diced tomatoes
1 can of Bush's Grillin' Beans - Black Bean Fiesta
4 boneless skinless chicken tenderloins

Add all the cans into a crockpot, then grill the chicken. I and add tons of garlic, and a dash of salt and pepper. Then I shred the chicken with two forks and add that to the crockpot. The whole mix ends up around 2,000 calories and makes around 12 portions. Super simple and tasty.

This is what I usually do:

1 lb of uber-lean ground chicken, cooked up in a huge pot with a diced onion, a few minced cloves of garlic, and a spray of Pam.
Then add a huge can of diced tomatoes, 3-4 cans of various beans (black, kidney, small white, etc.). \
A TON of chopped veggies...usually 3-5 zucchini/squash, a bunch of carrots, celery, peppers.
A small can of tomato paste. Maybe a small can of chicken broth, depending on what mood I'm in.
The seasonings are the best part, though: I use a lot of cumin, some coriander, red pepper flakes, about a tbsp of Truvia, and the muddled juice of a full lime. It comes out a bit different each time, since I don't have the actual recipe written down, but it's always delicious. Simmer it down for as long as you can be patient, then chow.

Nomnomnomnomnom.

Wick Fowlers 2-Alarm Chili. You can add whatever meat you want. Dress it up with black beans, kidney beans. Preferably serve it with chopped onions. You can make it as spicy hot or mild as you like. It is a simple as it gets to make chili.

http://www.amazon.com/Wick-Fowlers-2-Alarm-Chili-Kits/dp/B005HIYLIW/ref=sr_1_4?ie=UTF8&qid=1345572021&sr=8-4&keywords=wick+fowler's+2+alarm+chili

We buy it in our local grocery stores. I love this stuff!!

bumping for later.

bump

YUM I LOVE CHILI AND SO DOES MY BOYFIREND! BUMP FOR RECIPES!!

And here is a great Shrimp recipe----I use leftover for salads


Marinated Grilled Shrimp

6 Servings, Prep Time: 15 Minutes, Cook Time: 6 Minutes

Ingredients

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Directions

1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Nutritional Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 273
Cholesterol: 230.0mg
Protein: 31.0g
Fat: 14.7g
Carbohydrates: 2.8g
Sodium: 471.8mg
Dietary Fiber: 0.2g

1 large jar Randall mixed beans
1 chili seasoning pack
1 ranch seasoning pack
1 can corn (white-drained)
2 cans diced Tomatoes w/jalapeno

I put all the ingredients into a crock pot and let it cook on low for 5-6 hours stirring in between. Tastes even better the second day.