Chili

This was a chili that surprised me. It takes less than an hour to make, and I'm always skeptical of those. It was actually quite tasty, and I think it was the tomato basil soup! I liked that this was a recipe that had a lot of already prepped ingredients for nights where I just don't feel like doing it all!

Chili-adapted from Campbell's Creative Cooking With Soup
Total time: 45 minutes
Serves 6

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can condensed tomato rice soup
• 1 can tomato basil soup
• 1 can kidney beans
• 2 tablespoons chili powder
• 1 tablespoon red wine vinegar
• Cheddar cheese and sour cream for garnish

In a 4-quart Dutch oven over medium heat cook the ground beef, onion and garlic until beef is browned. Pour off fat.

Stir in soups, beans, chili powder, and red wine vinegar. Heat to boiling, then reduce heat and simmer, uncovered, for 30 minutes, stirring occassionally.

Ladle into bowls and top with cheese and sour cream.

Texas Chili

Awhile ago, a good friend of ours gave us a bunch of dried chiles. I was really excited about them, but I'm not going to lie, I didn't do much with them. For a very long time. Well, I finally did! Here's some awesome chili that I made. It was spicy, but not too much that I couldn't eat it. Quite possibly, one of my favorite chilis!

Texas Chili-adapted from Epicurious
Total Time: 2 1/2 Hours
Serves 4

• 2 ounces dried chiles
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• Kosher salt, to taste
• 5 tablespoons vegetable oil
• 2 1/2 pounds boneless beef chuck, cut into 1/2 inch pieces
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups beef stock
• 2 tablespoons masa harina
• 1 tablespoon brown sugar
• 1 1/2 tablespoons distilled white vinegar
• Sour cream and cheese, for serving\

Place the chiles in a slarge skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.

Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.

Return skillet to medium-high heat and heat four tablespoons vegetable oil and add the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Set aside.

Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of oil in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer  and cook, stirring occasionally, until the meat is tender but still somewhat firmt, about 2 hours.

Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. Serve with sour cream and cheese.

Chicken Quinoa Chili

I love finding new ways to use quinoa. Although it can be a little on the expensive side, a little bit goes a long way and it's such an awesome source of protein! The quinoa in this recipe really makes it a thicker, rather an soupy, chili, which I prefer. Beef could definitely be subsititued in this chili, but personally, I think I actually prefer chicken chilis! I know it's summer, but on those cool days, this will be a wonderful treat!

Chicken Quinoa Chili-adapted from Sweat Treats and More
Total Time: 5 Hours
Serves 8

• 1 cup quinoa, rinsed
• 28 ounce can crushed tomatoes
• 14 ounce can diced tomatoes with green chiles
• 2-16 ounce cans black beans
• 15 ounce can corn, drained
• 2-1/2 cups chicken stock
• 2 large chicken breasts
• 1 bel pepper, seeded and chopped
• 1 teaspoon minced onion
• 1 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon chili powder
• Cheese, sour cream for garnish

Spray the inside of a 5 or 6 quart slow cooker with cooking spray. Add all ingredients to crock and cook on low for 5-7 hours or until the chicken is cooked through. Take out the chicken breasts and shred or dice into bite sized pieces. Serve with cheese and sour cream as desired.

Jalapeno Popper Chili

I loved this chili. It had so much flavor and cheesy goodness to it. I'll definitely be making it again-although likely not until the fall.

Jalapeno Popper Chili-adapted from Mel's Kitchen Cafe
Total Time: 7 1/2 hours
Serves 8

• 1 large yellow onion, diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 red pepper, diced
• 2 chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 14 ounce can diced tomatoes, undrained
• 4 cups low-sodium chicken broth
• 12 ounces dry great northern beans
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese, cut into cubes
• 1 cup frozen corn kernals

Add all the ingredients except cream cheese and corn to a 5-quart slow cooker. Cook on low for 7-9 hours.

Remove the chicken and dice or shred into bite-sized pieces. Return the chicken to the slow cooker. Stir in cream cheese and corn. Cover and cook on low for 10-15 more minutes, or until cheese has melted. Add additional salt and pepper to taste and serve with cheese and sour cream.

White Chili

I'm still uber behind on blog posts. I made this chili when it was cold and dreary and it made everything better. Very easy and super flavorful. {I promise I will get back to more exciting blog posts once I get caught up and don't wait MONTHS to post}

White Chili-adapted from Taste of Home
Total Time: 7 hours
Serves 12

• 3-15 1/2 ounce cans great northern beans, drained and rinsed
• 3 chicken breasts
• 1 jar Alfredo sauce
• 2 cups chicken broth
• 1 can chopped green chilies
• 1 1/2 cups frozen corn kernels
• 2 cups shredded Monterrey jack cheese
• 1 cup sour cream
• 1 small yellow pepper, seeded and chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 1/2 teaspoons white pepper
• 1 1/2 teaspoons cayenne pepper
• Salsa, sour cream, tortilla chips and additional cheese for garnish

Grease a 5-6 quart slow cooker with cooking spray. Place all ingredients except garnish into slow cooker. Cook on low for 6-7 hour or until chicken is cooked through and able to be shredded. Garnish with additional toppings.

Buffalo Chicken Chili

I can't lie to you guys. I didn't try this recipe. I made it, so I still want to put it up here. Since it's a slow cooker recipe, I got it ready in the morning and went to work. I think this was a day we got a surprise free lunch at work, and I just wasn't hungry all night.

Scott ate it though! The only thing he complained about was that the chicken was a bit dry. I know I put it on the top of the mix, so I'm thinking I need to put it on the bottom next time. I'm not going to give this a rating, but I'll try it again and update you. If you give it a try--let me know!

Buffalo Chicken Chili-adapted from Best One Dish Meals by Pillsbury
Total Time: 8 hours
Serves 6

• 2 1/2 pounds boneless chicken breasts, cut into 1 inch pieces
• 1 large onion, chopped
• 2 medium stalks celery, sliced
• 2 medium carrots, chopped
• 1-28 ounce can diced tomatoes, undrained
• 1 -15 ounce can black beans, drained and rinsed
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 cup Buffalo wing sauce
• Crumbled blue cheese

Spray 5 quart slow cooker with cooking spray. Place all ingredients except buffalo wing sauce and blue cheese into slow cooker. Cover and cook on low 8-10 hours.

Stir in Buffalo wing sauce. Serve with blue cheese.

Minestrone Chili

I haven't yet made minestrone, but this recipe was great! I used to hate tomatoes and tomato sauce as a kid, but I've recently learned to come around to it. This was called a soup, but I decided to call it a chili. It's so thick, but absolutely amazing! I almost would've added a can of chicken broth, or something to give a little bit more liquid after adding all the beans and pasta. The flavors were great, especially with the pepperoni slices. This could easily be substituted with Italian sausage (I added this below so I remember to add it next time) or chicken-you could even add any additional stew vegetables into this soup that you have on hand!

Minestrone-adapted from Taste of Home Cooking School
Total Time: 6 1/2 Hours
Serves 8

• 2 cans (one 28 ounce, one 14.5 ounce) diced tomatoes, undrained
• 2 cups water
• 4 medium carrots, sliced
• 1 medium onion, chopped
• 3-1/2 ounces sliced pepperoni
• 1/2 pound Italian sausage, browned
• 2 garlic cloves, minced
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 10 ounces frozen, chopped spinach, thawed and squeezed dry
• 1-1/4 cups cooked elbow macaroni
• Shredded mozzarella cheese

In a 5 quart slow cooker, combine first nine ingredients. Cover and cook on low 6-7 hours. Stir in the remaining ingredients and cook for 15 more minutes, or until heated through. Serve with cheese sprinkled over the top.

Taco Chili

Tacos are awesome. And I still have yet to make the perfect chili. This was different, I'd probably make it again, but probably won't be requesting it anytime soon. It was like it sounds-taco chili. Also make sure you use AT-LEAST a 6-quart slow cooker!

I only remembered to take pictures of the onions....oops!

Taco Chili-adapted from Make It Fast, Cook It Slow by Stephanie O'dea
Total Time: 8 hours
Serves 12

• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 2 (15-ounce) cans kidney beans
• 2 (15-ounce) cans pinto beans
• 2 (15-ounce) cans corn with their juices
• 1 (28-ounce) can diced tomatoes with their juices
• 1 (14-ounce) can tomatoes with chiles and their juices
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• sour cream and cheddar cheese for garnish

Put the meat and onion in a slow cooker. Drain and rinse beans, and add to the cooker. Add corn and tomatoes. Stir in the contents of both seasoning packets. Cover and cook on low for 8 hours. Once done, top with sour cream and cheese if desired.

Rush Hour Chili

It takes a lot to make chili great. This just doesn't have it. It is definitely "rush hour"--as in something quick you can make when you have a bunch of stuff and need to get dinner ready. Nothing extraordinary for the palate.

Rush-Hour Chili-Adapted from Pillsbury's Fast & Healthy Cookbook
Total Time: 20 Minutes
Serves 4

• 3/4 lb extra-lean (at least 90%) ground beef
• 1 can (15.5 or 15 oz) kidney beans, drained, rinsed 
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 2 cups cold water
• 2 teaspoons chili powder

In 3-quart nonstick saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary.Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring occasionally, until hot.

Spicy Steak and Black Bean Chili

I've been so behind on my blog postings, that I honestly don't remember making this. This means it wasn't outstanding, but it also means I didn't hate it. I'm still going to post it and try it again at a later date!

Spicy Steak and Black Bean Chili-Adapted from Southern Living
Total Time: 8 hours, 20 minutes
Serves 8

•  2 pounds boneless sirloin steak, cubed
• 2 tablespoons olive oil
• 3 cans black beans
• 2 cans diced tomatoes
• 2 cans chopped green chilies
• 1 large sweet onion, diced
• 4 garlic cloves, minced
• 1 can beer
• 1 package chili seasoning kit

Saute steak in hot oil in large skillet over medium-high heat for 4 to 5 minutes or until browned.

Place steak in a lightly greased 6-quart slow cooker; stir in black beans and next 6 ingredients. Stir in chili seasoning. Cover and cook on low 8 hours. Serve with desired toppings (cheese, sour cream, etc.)

Chili

I still haven't run across a recipe in the Pioneer Woman Cooks that I haven't liked. This chili was a little bit different. It wasn't soupy like a normal chili. It was very thick. But it was also super tasty. I'm not sure if I really needed to use masa instead of regular flour, but I did. If you try it differently, please let me know so I can let my other readers know!

Chili-Adapted from Pioneer Woman Cooks by Ree Drummond
Total Time: 1 Hour 30 Minutes
Serves 6
For the Chili:

• 2 garlic cloves, chopped
• 1 teaspoon ground oregano
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 pounds ground beef
• 8-ounce can tomato sauce
• 1 teaspoon salt
• 1/4 cup masa (optional, or use cornmeal)

Optional Ingredients:

• 1 can pinto or kidney beans, drained
• 1 jalapeno, seeded and finely diced
• 1 can diced tomatoes and chiles

For Serving:

• Shredded cheddar cheese
• Diced onion
• Sour cream

Place ground beef and garlic in a large pot and cook the beef until brown; drain the excess fat. Pour in tomato sauce, spices, and salt. Stir together, cover and reduce heat to low. Simmer, covered, for one hour, stirring occasionally. If the mixture becomes dry, add in 1/2 cup water as needed. After an hour, place the masa in a small bowl and mix with 1/2 cup water. Dump the masa mixture into the chili and stir together well. Taste and adjust seasonings as needed. Simmer for 10 minutes. Serve with cheese, onions and/or sour cream.

To Freeze

Allow the chili to cool completely, then place in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.

Chili

Classic chili recipe

Chili-adapted from New Slow Cooker Recipes by Betty Crocker
Total Time: 8 hours
Serves 8
2 pounds ground beef (already cooked)
1 large onion, chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 or 16 ounces) chili beans, kidney, or pinto beans, rinsed and drained
Shredded cheddar cheese, if desired
Sour cream, if desired

Mix beef and remaining ingredients except beans in 3 1/2-6 quart slow cooker.

Cover and cook on low heat 6-8 hours (or high heat 3-4) or until onion is tender.

Stir in beans.  Cover and cook on high heat 15-20 minutes or until slightly thickened.
8 Servings


Extra Tip:
Substitute ground pork for the ground beef for richer flavor--I have not tried this but it was suggested along with the recipe!