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What's your favorite Chili Recipe?

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Replies

  • halobender
    halobender Posts: 780 Member
    JeffMeehan wrote: »
    8 ALARM CHILI
    I've made a variation of this once already and it was awesome. It didn't last more than, like, maybe six days, though. It was so damned good.

    I'm making more tonight so I can take some in to work for lunch tomorrow. And have for dinner tomorrow. And maybe even have for breakfast tomorrow. Mmmm ... tomorrow ...

    Chili is the bestest.

  • ladytinkerbell99
    ladytinkerbell99 Posts: 970 Member
    _BeBrave wrote: »
    2 medium onions, diced (about 2 cups)
    4 cloves of garlic, minced (about 2 teaspoons)
    2 pounds ground beef (I prefer the leanest ground turkey I can get)
    1 teaspoon dried oregano leaves
    2 tablespoons chili powder
    2 tablespoons ground cumin
    1 1/2 tablespoon unsweetened cocoa
    1 teaspoon ground allspice
    1 teaspoon salt
    1 can (6 ounces) tomato paste
    1 can (14.5 ounces) fire roasted chopped tomato
    1 can (14.5 ounces) beef broth
    1 cup of water

    You have two options...brown the meat, drain the fat and add all ingredients in and stir...let simmer for a couple hours so flavors can develop.

    OR my favorite way of doing it (because it breaks down the meat in such a way that it's just freakin fantastic) is throwing it all in a crockpot...stirring it to mix, and setting it to cook on low for 10 hours. If you want to add a can or two of beans to add more protein and fiber, you can do so but you may need to add a bit more water.

    I can't wait to try this. Thank you so much for sharing. <3 Personally, I will be doing the crockpot way. I am not "yet" that controlled with my fats, that I would worry about the difference of the two. I can't wait. I know what dinner will be tomorrow. :)
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    Mine is really easy: one large onion, one large pepper, 4 minced garlic cloves, 1 chopped jalapeño, 2 cans of petite diced tomato, 1-2 small chopped zucchini, 1 can of pumpkin purée, adobo, a sazon packet, and about 2-3T chili powder, 1-2T cumin, a little bit of dried oregano and stir in a bit of fresh cilantro at the end. Comes out around 225 calories per 1.5 cup serving.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    This is also a fantastic chili recipe, but I don't use so much butter and it freezes into very easy portions.
    http://www.afarmgirlsdabbles.com/2014/08/11/end-of-summer-herby-chicken-chili-pot-recipe/
  • worstcaster
    worstcaster Posts: 217 Member
    I've been mixing 1 can kidney beans, 1 can garbanzo beans, 1 can diced tomatoes, and a cup of corn over low heat. Mix in the spices and serve over rice. I really don't miss the beef in this one.
  • Unknown
    Unknown
    edited August 2015
    This content has been removed.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    Queenmunchy wrote: »
    Mine is really easy: one large onion, one large pepper, 4 minced garlic cloves, 1 chopped jalapeño, 2 cans of petite diced tomato, 1-2 small chopped zucchini, 1 can of pumpkin purée, adobo, a sazon packet, and about 2-3T chili powder, 1-2T cumin, a little bit of dried oregano and stir in a bit of fresh cilantro at the end. Comes out around 225 calories per 1.5 cup serving.

    Oh, and one lb of ground turkey!
  • OldHobo
    OldHobo Posts: 647 Member
    My chili evolves. Lately, it has been browning about half a pound of meat (chorizo, ground chuck, Italian sausage, etc) with whole cumin, coriander seeds, about 4 garlic cloves, a diced onion and about 8 oz of various peppers and a good handful of chili powder. Add a cup of dried pintos, (cooked) and 28 oz. Cento petite diced tomatoes.

    Makes about 6 cups, roughly 200 calories each.
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