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Friday, August 28

Call for Recipes: Chili Cook-Off!

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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!

Chili
 
Measurements are approximate, this recipe is easy going.
Author:
Ingredients
  • About ⅓ 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 – ½ cup salsa
  • ~1/2 cup spaghetti sauce (yup, spaghetti sauce…I make sure it’s a neutral one, without lots of italian spices or veggies like mushrooms in it – if you leave it out, just up the salsa amount a bit)
  • ~2 tablespoons chili powder
  • ~1/2 – 1 teaspoon 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.
Instructions
  1. 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?

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35 Comments »

  1. 1
    Jane Maynard

    @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

  2. 2
    Char

    Oh, that looks SO good…I can almost smell it!
    Char,On

  3. 3
    Jennie

    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!

  4. 4
    Jennie

    oh, and serve with tortilla chips and corn bread!

  5. 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

  6. 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.

  7. 7
    Nancy

    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.

  8. 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.

  9. 9
    Sharon

    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.

  10. 10
    Mel

    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.

  11. 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

  12. 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!

  13. 13
    Dianna

    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! :-)

  14. 14
    Amy

    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.

  15. 15
    Faith

    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.

  16. 16
    Collette

    I never use a recipe but the key ingredient is plenty of minced garlic.

  17. 17
    Jane Maynard

    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!

  18. 18
    Cheryl

    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.

  19. 19
    Dawn

    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/

  20. 20
    Matty

    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

  21. 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)

  22. 22
    ashley

    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!

  23. 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.

  24. 24
    Jane Maynard

    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! :)

  25. 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”)

  26. 26
    Sofya

    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).

  27. 27
    Debbie Ward

    Hey Jane – I really don’t like Chili but today it was cold and rainy down here so I thought I think I’ll make some chili. I went to your website and found this recipe. I love it. And I love the sweetness the baked beans add. Glad I tried it!

  28. 28
    Sarah

    Wow. This recipe was delicious! If it means anything to you, my 2 year old ate it and LIKED it! This recipe is a keeper… thank you for posting it :0)

    • Jane Maynard

      it does mean something to me – so fun to hear that! I’m delighted it was such a success!

  29. 29
    Holly

    Just made this and it was delicious! Had my in-laws over and they said it was the best they’ve ever had! Tweaked just a few things (not on purpose…just forgot to get the ingredients at the store) and I added a can of green chilis instead of bell pepper…also used the other 1/2 can of corn (left over from the cornbread recipe on here) so it didn’t go to waste. SO DELICIOUS!

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