We had chili last night and it struck me that I’ve never done a chili call for recipes. This is definitely a dish I know people have recipes they are proud of and want to share. So, it’s time for a good old fashioned Chili Cook-Off! Well, as old fashioned as sharing recipes online can be, anyways!
I’ll share my chili recipe. It’s not fancy, but it’s good and EASY. And you can just use whatever you have lying around, it’s a very flexible recipe. For you chili die-hards out there…yes, I’m breaking all kinds of rules. So, be nice. This is a FRIENDLY chili cook-off…anything goes, there are no rules!
Jane’s Chili
As inspired by her mother-in-law, Pat. Measurements are approximate.
- About 1/3 of an onion, chopped
- Bell pepper (about half of one…red tastes better, but green offers a nice color contrast…you choose!)
- 2 garlic cloves, chopped or minced…if you don’t have fresh garlic, just sprinkle some garlic powder
- ~3/4 lb ground beef
- 1 can kidney beans (15 oz size…don’t know if it’s exactly 15, but around there)
- 1 can of baked beans (small/med size can…yeah, I know baked beans probably offends some chili purists…I like the sweetness they offer and I like this type of bean, so whatever)
- 1 can petite diced tomatoes
- ~1/4 C salsa
- ~1/2 C spaghetti sauce (yup, spaghetti sauce…I make sure it’s a neutral one, without lots of italian spices or veggies like mushrooms in it)
- ~2 Tbsp. chili powder
- ~1/2 – 1 tsp cumin
- salt and pepper to taste
- HEAT…red pepper flakes, cayenne pepper, tabasco sauce, whatever you have on hand…I usually don’t add this to the pot b/c we have little ones, so Nate and I sprinkle a little cayenne pepper in our individual bowls.
Saute the onion, garlic and bell pepper in olive oil until soft – I season with salt and pepper at this point. Add ground beef, season with salt and pepper, and cook until browned. Drain off fat. Add everything else and simmer for a little while. Serve with shredded cheese, corn chips, corn bread, whatever you like!
Time for you to share your favorite chili recipes! Any kind of chili counts, variety is a good thing! So, bring it on! You want to win the blue ribbon, right?
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
@Dinnersforayear just sent this link on twitter, so want to make sure everyone sees the link. thanks!
http://dinnersforayear.blogspot.com/2008/10/dinner-141-turkey-chili-with-kidney-and.html
Comment by Jane Maynard — August 28, 2009 @ 10:31 am
Oh, that looks SO good…I can almost smell it!
Char,On
Comment by Char — August 28, 2009 @ 11:02 am
Killer White Chili
1-48oz jar Great Northern Beans
1 small jar salsa (whatever “temp” you prefer – we go medium)
8oz pepper jack cheese, shredded
2 tsp cumin
1/2 cup chicken broth
1 lb chicken breasts, cooked and chopped
1 can beer (optional)
Dump everything into a crock pot and cook on low ~6 hours. Be sure to keep the leftovers, because it is even better re-heated the next day for lunch!
Comment by Jennie — August 28, 2009 @ 11:22 am
oh, and serve with tortilla chips and corn bread!
Comment by Jennie — August 28, 2009 @ 11:23 am
Festive Black Bean Chili (it’s delish and good for leftovers)
2 cups chopped onions
2 garlic cloves, minced or pressed
1/2 cup water
1 T ground cumin
1 T ground coriander
1 cup prepared Mexican-style red salsa
2 red and/or green bell peppers, chopped
3 cups black beans (two 15-ounce cans, drained and rinsed)
3 cups canned whole tomatoes, with juice (28-ounce can)
2 cups fresh or frozen corn kernels (11-ounce package)
salt to taste
Tabasco or other hot pepper sauce to taste
1/2 cup chopped fresh cilantro, or to taste (optional)
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.
Serves 4 to 6
Total time: 35 minutes
Comment by Ellen Patton — August 28, 2009 @ 12:48 pm
Here’s my chili recipe. I like to add lots of veggies to this, whatever I have in my fridge.
1-2 large onions
2-3 garlic cloves
1 lb ground beef
2-3 t cumin (at least)
2 T chili powder
2 c beef broth
8 oz tomato sauce
corn and other veggies
pinch oregano
2-3 jalapenos or other green chilis
various beans (canned-I like black, kidney and pinto)
Cut up onion and brown with meat. Drain after the meat is all cooked. Add garlic, cumin, chili powder and oregano. Add beef broth and tomato sauce, cook until slightly reduced. Add veggies, chilis and beans. Cook until thick and top with cheese.
Not traditional but easy and we love it.
Comment by VIcki Tunell — August 28, 2009 @ 1:26 pm
We start with a base of sauteed, onion, garlic, cabbage (yes, indeed), jalapeno and anaheim peppers to taste. We saute ground beef or ground turkey – if I use turkey, I also use some kitchen bouquet for a little more flavor and color. We use pinto beans, crushed tomatoes, tomato sauce, green chilies, cumin, chili powder, molasses, unsweetened cocoa, salt and pepper. I also put in a jar of my homemade salsa, but bottled works too.
Thanks for the gratitude updates.
Comment by Nancy — August 28, 2009 @ 2:33 pm
My favorite unconventional and VERY healthy and tasty chili recipe….
Pumpkin Chili
(these are NOT exact measurements, as this is a very forgiving recipe, you add or omit anything you want).
1 can of black beans
2 cans of red kidney beans
1 can of corn
(drain all of the above)
1 large can stewed tomatoes
1 can of tomato paste(or you can use tomato soup or even tomato juice…about 1-2 cups)
1 can packed pumpkin
1 medium chopped onion(yellow or white)
3 cloves minced garlic
1 chopped zucchini squash
1 chopped yellow squash
salt, pepper to taste
2 tbsp pumpkin pie spice mix
2 tbsp brown sugar
Add all ingredients to your slow cooker and cook on low for 6-8 hours. Granish with shredded cheddar cheese/sour cream and crackers or corn bread on the side.
Note: For a heartier chili, you can also add ground turkey or beef…I prefer mine vegetarian, though.
Comment by Kelsey Kim — August 28, 2009 @ 2:52 pm
Turkey chili:
2 lbs of ground turkey either raw or browned)
1 onion
2 cans tomato soup
2 cans petite diced tomatoes
3 tsp chili powder
1 tsp cayene
3 tsp salt
1-2 bay leaves
1/4 tsp garlic powder
Put in crock pot for as long as you like. It doesn’t overcook, but at least 6 hours if the meat is raw.
Comment by Sharon — August 28, 2009 @ 4:29 pm
The chili we make is actually my friend’s chili so I’m going to write to her to post it because it is so damn good. Vegetarian, but meat could be substituted for the veggie beef.
Comment by Mel — August 28, 2009 @ 5:38 pm
I’m going to enter my blog partner Kate’s recipe- it’s awesome!
Chipotle Chocolate Chili
http://www.ourbestbites.com/2008/10/chipotle-chocolate-chili.html
Comment by Sara @ Our Best Bites — August 28, 2009 @ 6:22 pm
I am always looking for new ways to make chili. My soon to be hubby loves it any which was we can make it!
Thanks for the recipes!
Comment by Danielle — August 29, 2009 @ 2:57 pm
We L-O-V-E this recipe:
http://simplyrecipes.com/recipes/turkey_chili/
It calls for leftover turkey, but using a pound of ground turkey works great too. I love chili, but I think I kind of use it as an excuse to make up my favorite King Arthur recipe cornbread more often!
Comment by Dianna — August 29, 2009 @ 7:26 pm
Kickin’ Turkey and Bean Chili
2 tbsp olive oil
1/2 an onion, diced
1 clove of garlic, minced
2 lbs of ground turkey
2 cans of pinto beans, undrained
2 cans of dark red kidney beans, undrained
2 cans of red beans, undrained
1 can of condensensed tomato soup
1 can of Rotel (medium heat)
1 tbsp of sugar
1 tbsp of white vinegar
2 tsp of cayenne pepper or chili seasoning
Heat olive oil in large stock pan over medium-low heat. Add onion and garlic, saute lightly until onions are translucent. Increase heat to medium-high and add turkey, cook until thoroughly browned. Reduce heat to medium and add undrained beans, tomato soup and Rotel, stirring after each addition. Add sugar, vinegar and spice. Cook for about 30-40 minutes, do not boil, until desired consistency.
Serve with shredded cheddar cheese and crackers.
Comment by Amy — August 30, 2009 @ 6:19 am
Turkey & Corn Chili
This Turkey Chili (serves 6-8) recipe originated from the “Fix-It and Forget-It Cookbook”, by Dawn Day.
My modifications/additions are in ALL CAPS:
1 large chopped onion
2-3 TBSP. oil (I used CANOLA)
1 lb. ground turkey
1/2 tsp. salt
1 Tbsp. CHILI POWDER
3 Tbsp. BURRAY BURRAY (Ethiopian spice that I don’t know how to spell…)
6 oz. can tomato paste
3 1-lb. cans small red beans with liquid
1 can sweet white corn
CUMIN TO TASTE
1. Saute onion in oil in skillet until transparent. Add turkey, salt and burre burre and brown lightly in skillet.
2. Combine all ingredients in slow cooker. Mix well.
3. Cover. Cook on Low 8-9 hours.
Note: Ground beef can be used in place of turkey.
Variation Serve over rice, topped with shredded cheddar cheese and sour cream and chopped cilantro.
Comment by Faith — August 30, 2009 @ 12:01 pm
I never use a recipe but the key ingredient is plenty of minced garlic.
Comment by Collette — August 30, 2009 @ 12:15 pm
loving the abundance of recipes! keep them coming! I appreciate it and I’m sure anyone else looking for chili recipes does too – thank you!
Comment by Jane Maynard — August 30, 2009 @ 3:22 pm
Three Bean Chicken Chili
1 15oz can of each of the following drained and rinsed
Pinto beans
Black beans
Kidney beans
Corn
16 oz jar of thick and chunky salsa
3 cups shredded chicken(I like to use a cooked chicken from the grocery store)
1 ½ T chili powder
2 14 oz cans chicken broth
8 oz tomato sauce
1 clove garlic pressed
1 t cumin
Combine all ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Top with chips, cheese, sour cream, etc.
Comment by Cheryl — August 31, 2009 @ 9:50 am
Here’s our Chili recipe– I blogged about it yesterday. It had 3 kinds of beans, tons of veggies and ground beef or turkey.
http://mbtmom2000.xanga.com/710890927/recipe-zesty-3-bean-chili/
Comment by Dawn — August 31, 2009 @ 10:09 am
I use this recipe.
2 lbs. venison, cubed or ground
4 garlic cloves, coarsely chopped
4 lg. tomatoes, coarsely chopped
2 med. onions, coarsely chopped
2 c. water
2 tbsp. chili powder
1/2 tbsp. ground cumin
2 tbsp. molasses
1 c. red wine
2 tbsp. jalapeno peppers, chopped and deseeded (may adjust
to make more or less spicy)
1/2 med. green bell pepper, coarsely chopped
4 tbsp. cooking oil
1 tbsp. sweet basil
1/2 tbsp. black pepper, coarsely ground
1 tsp. salt
In a large pot, saute venison in hot oil until slightly
browned. Add garlic, onion, and bell pepper; continue to
saute until onion is translucent. Add water, tomatoes,
jalapeno pepper, chili powder, cumin, molasses, salt,
pepper, and basil; simmer for at least 2 hours. 30 minutes
before serving, add red wine
Comment by Matty — August 31, 2009 @ 11:26 am
HI JANE!!! okay so i know how much you love trader joes and i despise the state of utah for not diving into that opportunity….so enough of my pouting….Last weekend i was in vegas for amelias baby blessing….upon arrival at natalies house i went straight to the computer, then the trader joe website, then locations and voila three locations in the vegas valley. Well it took me one hour round trip but well worth it!!!
The sample of the Day was Chili Cornbread. Holy smokes, so so so good. This would be such a festive recipe for fall. Its not a chili recipe exactly but more like a recipe that makes any chili better!
So easy….
2 cans Trader joes turkey chili (or your own homemade chili, any of the above would be great)
and Trader Joes Cornbread Mix (follow specs for an 11 x 13 pan)
Preheat oven to 350
Spray pan with cooking spray
spread chili evenly in pan
make Cornbread Mixture and spread evenly over chili.
bake until golden brown approx. 25 min.
Top with a mexican blend of cheeses and sour cream.
YUM YUM
(I would even add one can of chili…i love chili and i feel the cornbread overpowered it just a little bit)
Comment by Jamie Bellessa — August 31, 2009 @ 5:08 pm
here’s my chili with beans recipe.
http://delishfood.wordpress.com/2008/01/08/yankee-chili/
i have a fabulous white chicken chili recipe as well that i need to recreate. fabulous stuff!
Comment by ashley — September 2, 2009 @ 8:01 am
Hi! I just thought I would let you know that I made chili tonight based on your recipe and it was great! The changes I made were as follows: I used Yves brand vegetarian “ground beef”, and for the beans I used one can S&W Chili Beans and a can of Ranch Style Beans. What I had in the cupboard, basically. And a big splash of Frank’s Red Hot sauce. Thanks for posting this — it inspired me.
Comment by litlnemo — September 28, 2009 @ 10:17 pm
you are the second person today who has told me they used the recipe with success – yea! {and this is my breathing a huge sign of relief}
that’s the beauty of this recipe…whatever you have in the cupboard totally works.
thanks for letting me know your changes, they will in turn inspire me!
Comment by Jane Maynard — September 28, 2009 @ 10:19 pm
Baked beans and spaghetti sauce in chili I gotta give this a try! Thanks for the recipe and the recipe call. I really needed some new ideas.
Kelsey Kim: I liked your pumpkin chili recipe so I went to check out your blog. I think you may have typed the website wrong in the hyperlink. Is it supposed to be “blogspot”? (you have it as “blogpost”)
Comment by Mrsblocko — October 7, 2009 @ 9:17 am
I make spectacular chili, false modesty aside – but I haven’t got a blog post in about it yet (I am new to this blogging stuff). But here it is:
1)Brown 1 lb ground beef together with 2 chopped onions and 2 minced garlic cloves, all seasoned with the McCormic Montreal Steak Seasoning
2)Throw in chopped bell peppers – one or two + 1 chopped jalapeno (heat and the variety of hot peppers can be adjusted to individual preference). However, each year I freeze jalapenos from my garden and that’s what I use in my chili instead – no bell peppers. I used to use bell peppers though before we bought the farm. One or the other.
3)Add all of these: 2 cans chili beans, 2 T tomato paste, 1 package of frozen corn (optional), 2 T cumin, 1-2 cans of canned tomatoes (I always use my own home canned from the previous summer so I have no idea how to measure the store-bought ones – so I use 1 or 2 quarts, crushed to uniformity directly in a jar with a hand-held blender), 1-2 C any red wine. The amount varies on whether I expect a large crowd of guests for supper or not – more people, larger proportions.
4)I then simmer everything together until the beef is tender and the chili has thickened considerably and serve with sour cream and a pile of grated cheddar cheese (salt and pepper to taste, etc).
Comment by Sofya — February 20, 2010 @ 10:11 pm