Mexican Chocolate Chili

Ingredients:

• 1 pound ground round
• 1 cup chopped onion
• 1 cup hot water
• 2 (14.5 ounce) cans diced tomatoes with garlic, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can whole kernel corn, drained
• 1/3 cup semisweet chocolate chips
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt

Directions:

1. Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
2. Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

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Caution Flag Chili

Ingredients:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 poblano peppers, seeded and thinly sliced
• 2 pounds ground sirloin
• 1 medium onion, chopped
• 3 to 4 cloves garlic, chopped
• 2 tablespoons grill seasoning, a couple of palm fulls
• 2 tablespoons Worcestershire sauce, eyeball it
• 2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
• 1/2 cup steak sauce (recommended: Peter Luger or A1)
• 1 cup beer (1/2 a bottle)
• 1 cup beef stock
• 1 (28-ounce) can crushed fire roasted tomatoes
• 1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
• Softened butter, for greasing a griddle
• 1 can black beans, rinsed and drained
• 1 1/2 teaspoons cumin, half a palm full
• 2 scallions, chopped

Directions:

Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.

Top bowlfuls of the chili with flat tire toppers and serve.

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Winter Woods Chili

Ingredients:

• 4 slices bacon
• 3 lb. beef stew meat
• 1 large onion, sliced 1/2-inch thick
• 4 cloves garlic, minced
• 2 28-oz. cans whole tomatoes
• 1 15.5-oz can navy beans, rinsed and drained
• 1 15.5-oz. can red beans, rinsed and drained
• 2 to 3 Tbsp. chili powder
• 2 Tbsp. red wine vinegar
• Shredded cheddar cheese
• Snipped fresh oregano
• Cooked bacon, crumbled

Directions:

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

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Game-Day Chili

Ingredients:

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chilies
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices

1. Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
2. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Makes 6 to 8 servings

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Southwest White Chili

Ingredients:

1 tbsp. olive oil
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1/4 Cup chopped onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) white kidney beans (I use S&W white beans), undrained
2 green onions, sliced

Southwest Spice Blend
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/8 tsp. ground red pepper

Directions:

1. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.

2. Stir in broth, green chilies and spice blend; simmer 15 min.

3. Stir in Beans. Simmer 5 min. Top with onions. Garnish with Monterey Jack cheese.

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Turkey Taco Chili

Ingredients:

1 lb turkey breakfast sausage
2 cans of black beans, drained & rinsed
1 1/2 pkgs of taco seasonings
1 jalapeno pepper, seeded & finely diced
3 cloves of garlic, minced
1 small onion, diced
1 cup of low sodium chicken broth or water
1 16 oz jar of medium chunky salsa
salt & pepper to taste

Directions:

Using a lidded 12"-16" skillet over medium high heat, saute garlic, onion, jalepeno in cooking spray approx 3-5 minutes or until slightly soft. Add turkey sausage, stirring occasionally to break up meat, seasoning with pepper. (Don't add salt until the end if desired). Cook until meat is cooked through, aprox 8-10 minutes. Add chicken broth or water and taco seasoning, salsa and black beans.
Stirring occasionally , cook uncovered approx 10-15 minutes. You may add additional liquid to achieve desired thickness if it is too thin or thick for your taste. Chili will thicken as it stands. Taste before adding salt, as taco seasoning lends some salt to dish. Serve with tortilla chips, usual taco fixings or plain.

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Spicy Pork Chili

Ingredients:

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese (6 ounces)
Warm flour tortillas (optional)

1. In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3. Top each serving with some of the cheese. Serve with tortillas, if desired.

Serves 8

Tags: chili recipes, award winning chili, spicy chili recipe, pork chili recipe

Pineapple Pork Chili

Ingredients:

• 1 lb. ground pork or beef
• 1 16-oz. jar pineapple salsa
• 1 15-oz. can red kidney beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 Tbsp. chili powder
• Pineapple slices (optional)

Directions:

1. In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices.

2. Tip: If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.

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Crockpot Vegetable Chili

Ingredients:

2 medium zucchini -- chopped
1 medium red bell pepper -- chopped
1 med green bell pepper -- chopped
3 carrots -- peeled and chopped
3 celery ribs -- chopped
2 medium onions -- chopped
2 large tomatoes -- chopped OR
1 can Italian tomatoes -- drained and chopped
1 can whole kernel corn -- (15.25 oz) well drained
1 can garbanzo beans (chick-peas) -- (15.25 oz) rinsed and drained
2 tsp chili powder
2 tsp ground cumin
1 can mild salsa -- (15 oz)
1/3 cup tomato paste
salt and pepper

Directions:

In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa. Cover an cook on the low heat setting about 8 hours or until the vegetables are almost tender. Stir in the tomato paste. Season with salt and pepper to taste.

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Venison Chili Recipe

Ingredients:

3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili

Directions:

Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.

Makes 6 cups

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Canuck Chili

Ingredients:

• 2 pounds lean ground beef
• 1/2 large onion, diced
• 1 tablespoon crushed red pepper
• 3 tablespoons garlic powder
• 1 tablespoon seasoned pepper
• 2 (4 ounce) cans mushroom pieces, drained
• 1 (28 ounce) can baked beans
• 2 (15.25 ounce) cans kidney beans with liquid
• 2 (6 ounce) cans tomato paste
• 1/4 cup sugar
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 jalapeno chile peppers, diced
• 1/4 cup Canadian beer
• 1/4 cup barbeque sauce
• 2 tablespoons crushed red pepper
• hot sauce

Directions:

1. In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.
2. Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
3. Cover, and cook on Low for 4 to 5 hours.

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Dynamite Chili

Ingredients:

2 C water
1/2 C dried pinto beans, soaked overnight then drained
1 T oil or bacon drippings
1 onion, sliced
1/2 green bell pepper, cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, cut into 1/2" cubes
1/3 lb beef stew meat, cut into 1/2" cubes
16 oz canned whole tomatoes, drained
2 T chili powder
1 diced green chile, Jalapeno or Serrano
1 tsp dried oregano, preferably Mexican, crumbled
2 tsp cumin
1/3 C dry red wine
salt and fresh ground black pepper to taste
2 T prepared tortilla flour or masa harina, mixed with water
to form a paste (optional)

Combine water and beans in medium saucepan and bring to boil over
medium high heat. Reduce heat and simmer until tender, about 1 hour.

Heat oil in large skillet over med-high heat. Add onion, green
pepper, and garlic. Saute until tender. Transfer to Dutch Oven and
set aside.

Add pork and beef to same skillet. Brown well. Stir into vegetables
in Dutch Oven. Add beans and their liquid along with tomatoes and
seasonings. Mix well, cover and simmer 1 hour. Add wine and cook,
uncovered, 30 minutes.

Season with salt and pepper. If mixture is too liquid, stir in some
of the tortilla flour paste to thicken.

Serves 4

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Coloradao Chili

Ingredients:

• 3 tablespoons all-purpose flour
• 1 1/2 pounds boneless pork, cut into 1 inch cubes
• 1 tablespoon bacon drippings, or vegetable oil
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1/4 cup chopped onion
• 1 (4 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt and black pepper to taste
• 3 cups water

Directions:

1. Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour. Set aside.
2. Heat bacon drippings and vegetable oil in a Dutch oven over medium high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes. Stir in 1 tablespoon flour, and cook 3 minutes. Stir in the onion, tomato sauce, chile powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil, then reduce heat to medium low and simmer until pork is just falling apart, about 1-1/2 to 2 hours.

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