Tasty Kitchen: A Happy Recipe Community! » Chili

Crockpot Chili

Taylor — Fri, 17 May 2013 18:55:39 +0000

Heat a large skillet over medium high heat. Add the beef, onion and garlic and cook until the meat is browned and the onions are softened. Drain the grease and place the beef mixture into a large crockpot. Add the remaining chili ingredients into the crockpot and stir to combine.

Put the lid on and cook on high for 4 hours or low for 7 hours. Serve garnished with jalapenos, sour cream, and shredded cheese as desired.

“LaRue’s Chili-Inn” Chili

Lisa Baker — Fri, 05 Apr 2013 22:33:39 +0000

Chop onion. Set aside for a moment.

Warm lard or shortening in a large pot on medium-high heat. Once melted add onions and saute onions until transparent, stirring frequently. Add ground beef by dropping it into the pot in pinches. Add cumin. Stir while browning, leaving on medium-high heat. Add chili powder and stir well until all of the browned ground beef is ‘red.’ Add tomatoes and stir well. Add beans and stir well. Sprinkle cayenne powder over the mixture, turn heat down to low and add water to the consistency you prefer. Simmer for 2-3 hours. Tastes best if cooked in a cast iron pot, but any pot will do!

Orange Black Bean Soup

Suzy — Wed, 03 Apr 2013 11:08:34 +0000

In soup pot, mix drained beans with water. Bring to a boil and cook for 1/2 hour. Heat oil in skillet, saute the onion, carrots and cumin. Add garlic, chopped jalapeno, sea salt and bell pepper. Cook until tender.

Add sauteed mixture to the beans and water. Stir in the orange juice and tomatoes. Simmer on low heat for about 1/2 hour. Serve with chopped, fresh cilantro sprinkled over a dollop of sour cream.

Sweet Potato Chili

Justine Sulia (Cooking and Beer) — Fri, 22 Mar 2013 15:13:41 +0000

In a large Dutch oven (at least 5 quarts), heat your olive oil over medium heat. Add the onion, carrots and sweet potatoes. Season with salt and pepper and cook until onions are translucent and carrots and sweet potatoes begin to soften, about 15 minutes. Add the garlic and cook for 2 minutes more.

Reduce the heat to medium low, and add all of your beans, corn, green chilies, tomato paste, tomato puree and diced tomatoes. Mix to combine. At this point you can add water if you find the chili to be too thick for you taste (the choice is yours). Add the chili powder, cayenne, cumin, coriander and a dash more salt and pepper to taste. Stir to combine.

With the heat setting still set a medium low, cover the pot and let simmer for about 2 hours, stirring occasionally, until all of the flavors have melded together.

Meanwhile prepare your couscous per manufacturer’s instructions.

Serve by layering about a cup of the chili over top of the couscous. Garnish with cheese, avocado, tortilla chips and/or sour cream. Serve corn bread and enjoy!

Lentil Chili

Aparna B. (Not A Leaf) — Wed, 13 Mar 2013 12:10:07 +0000

Start by heating oil in a large pot. When hot, add the onion and cook until soft, 3-4 minutes. Then add the garlic and cook for only 1 minute so it does not burn. Next add the carrot and bell peppers and cook until tender, about 5-7 minutes.

Add the drained beans, diced tomatoes and stock and cook another 10 minutes stirring occasionally. Then add in the lentils, cover and let the soup simmer another 8-10 minutes.

Add the spices: cumin, chili powder, cayenne pepper, red pepper flakes and also add in the frozen corn kernels (the heat will warm them through). Give the soup a stir.

Finally add the crushed tomatoes, meatless crumbles, salt and pepper and stir well. Keep partially covered and let simmer for another 30-35 minutes or until all flavors are combined. Give the soup a taste and adjust your spices as needed.

Mild Sweet Potato Black Bean Chili

Jennifer White — Sun, 10 Mar 2013 23:11:58 +0000

1. Peel and dice sweet potatoes and onions.
2. In a soup pan, sauté onion and sweet potato in oil over medium heat until onions begin to look translucent.
3. Add garlic and sauté for 1 additional minute.
4. Add remaining ingredients, except black beans and salt.
5. Cover, and bring to boil. Reduce heat and simmer for 30 to 40 minutes or until sweet potato pieces are soft.
6. Add beans and season with salt to taste. Cook until thoroughly heated.

Serve hot with corn chips and sour cream.

Black Bean & Vegetable Chili

aslolife — Wed, 06 Mar 2013 00:52:11 +0000

Preheat oven to 400 F.

Cut off the top of the head of garlic and place on a sheet of aluminum foil. Pour a bit of olive oil over it, wrap tightly, and bake for 30-40 minutes. Then remove it from the oven and set aside.

Heat olive oil in a large cast iron soup pot over medium heat. Add onions and saute until translucent.

Pour in vegetable broth. Bring to a boil and then reduce to a simmer.

Stir in black beans, diced tomatoes, tomato paste, and corn kernels and continue to simmer for about 30 minutes.

Meanwhile, set the oven to broil. Place Anaheim chili inside, turning every few minutes, until the skin blisters on all sides. Remove from oven and slide the blistered skin off. Then chop them.

Add in garlic (squeeze roasted cloves out of the skin right into the pot), zucchini, bell pepper, Anaheim pepper, jalapeno, chipotle peppers and spices.

Continue to simmer for another 30 minutes or until ready to serve. Remove bay leaves. Serve immediately and enjoy!

Pinto Bean Chicken Chili

Monique of Ambitious Kitchen — Mon, 25 Feb 2013 20:32:16 +0000

Heat olive oil in a Dutch oven or large pot over medium high heat until shimmering. Add onion and bell pepper and saute until onion is soft and translucent, about 6-8 minutes. Add the garlic and cook a few minutes more until fragrant then add in chili powder, cumin, oregano, salt, and a bit of fresh black pepper and stir for 1 minute more. Next add in the tomatoes, chicken broth, pinto beans, chocolate, cinnamon, tomato paste, and red pepper flakes and bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally.

To cook chicken: Preheat oven to 400 F. Drizzle or rub a tiny bit of olive oil over chicken and generously season with salt and pepper. Place on a rimmed baking sheet and bake 18-25 minutes. Baking times differ depending on the size of your chicken breast but remember to cook until juices run clear. Alternatively you could use about 3 cups of shredded rotisserie chicken. Cool the baked chicken for 5-10 minutes then pull and shred chicken with two forks.

After 30-35 minutes of simmering the chili, add the shredded chicken into the chili. Simmer uncovered for about 20 more minutes or until chili reaches desired consistency.

Serve with fresh queso, cornbread or chips if desired. I love topping mine with a little bit of Greek yogurt.

Five-Alarm Five-Bean Chili with Yams

Lindsay {Eighty Twenty Dietitian} — Wed, 20 Feb 2013 20:12:33 +0000

Mix all ingredients except for cornstarch in your slow cooker. Cook on high for 4 hours or on low for 7-8 hours.

In the final hour of cooking, remove 1 cup of liquid from chili and whisk cornstarch into it. Pour liquid back into chili and mix well.

Nutrition info per 1 1/2 cups: 295 calories, 1.5 g fat, 13 g protein, 49 g carbohydrates, 13 g fiber

Smoky Chipotle Chocolate Chicken Chili

halfbakedharvest — Sat, 16 Feb 2013 00:50:54 +0000

Heat a large Dutch oven or soup pot over medium heat. Add a tablespoon of olive oil to the pan and then add the onion and garlic. Lower the heat to medium low and cover pot. Cook, stirring as needed until the onions are translucent and just starting to caramelize. This takes about 30 minutes.

Add the chicken, ancho chili powder, smoked paprika, ground cumin, onion powder, garlic powder, brown sugar, chipotle peppers and adobo sauce to the pot and continue to cook for an additional 10 minutes with the pot covered so that the chicken gets infused with the aromatics and the spices.

Stir in the chicken broth, diced tomatoes, beans (if using), and green chilies. Stir in the dark chocolate cocoa powder. Add salt and pepper to taste. Bring to a slow boil and cook, uncovered, stirring as needed until the liquid has reduced to your level of preference.

For serving, pass the cheese and chopped cilantro for topping as desired. This is great with beer bread and a salad.