A Variety of Chili Recipes ( 7 )

[DomesticGoddess]

White Chili

An "excellant" white bean/chicken chili.
Cooking time, also includes baking the chicken,
as well as simmering the soup.

Cooking Time: 2 hours
Prep Time: 30 minutes
About 10 servings

1 1/2 lbs. boneless, skinless, chicken breasts
garlic powder
onion powder
ground black pepper
2-( 14 1/2 ounce ) cans chicken broth
2-( 15 ounce ) cans white great northern beans, undrained
1-(15 ounce) can cannellini white kidney beans, undrained
1-( 4 ounce ) can Ortega Diced Green Chilies
1 cup finely chopped onions
2 tablespoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cayenne red pepper
3-5 dashes Tabasco Sauce ( or ) hot pepper sauce

Preheat oven to 350 degrees.
Season both sides of the chicken breasts, with some
of the garlic powder, onion powder, and black pepper.
Arrange in a greased 13x9x2-inch baking pan.
Bake for 30 minutes in the 350 degree oven;
remove from pan and set aside to cool for just abit.
When cooled some-what, slice and cut into small pieces.

In a Dutch oven, ( or large soup kettle ) add the cut-up chicken,
chicken broth, northern beans, cannellini beans, diced green chiles,
chopped onions, minced garlic, chili powder, cumin,
oregano, cayenne red pepper and tabasco.
Bring to a boil, then reduce heat & simmer, ( covered ) for 1 hour.

Note: This recipe originally calls for 3-( 15 oz. ) cans
white great norhtern beans, but I just add two.

It also says to add 2 ( heaping teaspoons ) of cumin and oregano;
for those who like their chili a bit more spicy



Domestic Goddess Chili

I've been preparing this chili for 16 years.
It's my "favorite" chili.

2 lbs. ground beef
1 cup choppped onions
1/4 cup chili powder
2 teaspoons minced garlic
2-( 15 ounce ) cans tomato sauce
2-( 8 ounce) jars taco sauce, mild or medium
2-( 15 ounce ) cans red kidney beans, drained and rinsed
shredded cheddar cheese
tortilla chips

Cook ground beef in Dutch oven over high heat,
stirring to break up meat; until no longer pink ( for 3 minutes ).
Add onions; cook and stirring until translucent ( for 2 minutes ).
Stir in chili powder and garlic; cook one minute.
Stir in tomato sauce and taco sauce.
Bring to a boil; reduce heat, and simmer ( uncovered ) for 10 minutes.
Stir in kidney beans and heat through.
Top each bowl with shredded cheddar cheese,
and scoop up chili with tortilla chips.
Makes 8-10 servings.

Note: This recipe calls for 2-( 15 oz. )cans of kidney beans, but I only add one.



Chili Con Carne with Tomatoes

1 lb. ground beef
2 medium onions, chopped ( about 1 cup )
1 cup chopped green peppers
1-( 28 ounce ) can tomatoes, cut-up
1-( 8 ounce ) can tomato sauce
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne red pepper
1/8 teaspoon paprika
1-( 15 1/2 ounce ) can kidney beans, drained

Cook and stir ground beef, onion and green pepper in a large skillet,
until meat is brown and onion is tender.
Drain off fat.
Stir in remaining ingredients except kidney beans.
Heat to boiling.
Reduce heat; cover and simmer 2 hours, stirring occasionally
( or cook uncovered about 45 minutes ).
Stir in beans; heat through.
Serves 4 or 5 ( about 1 cup each ).



Cincinnati Chili

I really enjoy this chili.
Not too spicy, yet a touch of sweet seasoning added.

1 lb. lean ground beef
1 small onion, finely chopped
1 teaspoon minced garlic
1 cup water
2-( 15 ounce ) cans tomato sauce
1 tablespoon unsweetened cocoa powder
1 tablespoon Worcestershire Sauce
1 teaspoon beef bouillon granules
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1-( 16 ounce ) box uncooked long spaghetti
1-( 8 ounce ) package shredded sharp cheddar cheese
1 red onion, chopped

In a Dutch Oven over medium-high heat, cook ground beef;
stirring occasionally, until browned (4 to 5 minutes).
Drain off fat.
Add onion and garlic; cooking until browned ( 2 to 3 minutes ).
Stir in the next 11 ingredients.
Continue cooking until mixture comes to a boil ( about 4 to 5 minutes ).
Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
Meanwhile, cook spaghetti according to pkg. directions; drain.
To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.
Top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.
About 7 servings.



Excellant Vegetarian Chili

My youngest daughter is a vegetarian, this is her
"favorite" chili.

1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
1 clove garlic, minced
1 1/2 cups chopped zucchini
1-( 16 ounce ) can stewed tomatoes
1-( 16 ounce ) can whole tomatoes, cut-up
1-( 16 ounce ) can tomato sauce
1-( 1 1/4 ounce ) package McCormick Mild Chili Seasoning
2-( 16 ounce ) cans chili beans, undrained

Cover bottom of Dutch oven with 3 - 4 tablespoons of water.
Add onions, celery, green peppers and garlic.
Saute' until wilted ( 3 to 4 minutes ).
Add zucchini and cook until tender; ( 5 - 10 minutes ) stirring occasionally.
Add remaining ingredients; simmer one hour.
Serves 6.



Chili with Chocolate

2 lbs. ground beef
2 medium onions, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons chili powder
6-( 8-ounce ) cans tomato sauce
2 to 4 Hershey's Milk Chocolate Kisses ( *See note below )
2-( 15-ounce ) cans of kidney beans, undrained
shredded cheddar cheese, for garnishing

In a Dutch Oven, ( over medium heat ) cook ground beef,
onions and minced garlic in olive oil; drain off fat.
Return meat mixture to Dutch oven, and stir in the chili powder,
tomato sauce, and milk chocolate kisses.
Cook over low heat for 15 minutes.
Add ( undrained ) kidney beans, and cook until throughly heated.
Garnish with shredded cheddar cheese.
Yield: About 11 cups.

Note: I add 4 milk chocolate kisses to my chili, but you may add more,
since Hershey's has reduced the size of the kisses over the years.



15 Minute Chili

3/4 pound ground beef
2 tablespoons chili powder
2-( 14.5 ounce ) cans Delmonte Diced Tomatoes with Zesty Green Chilies
2-( 8 ounce ) cans tomato sauce
1-( 16 ounce ) can Bush's Light Red Kidney Beans, drained
Toppings For Chili - * See note below *

In a large skillet; brown the ground beef.
Remove from heat and drain.
Add chili powder; stir meat.
Add tomatoes, tomato sauce and beans.
Cook over medium-high heat for 10 minutes; stirring occasionally.
Serve immediately.

Note: I topped my chili off with shredded sharp cheddar cheese,
sour cream and sliced green onions.

[homesteadmamma]

Thanks, we love chili here.

[waterlover]

Yummy!! Thank you

[brook]

the chocolate chili got me!

I needed another excuse to go buy a bag of kisses!

[Michelle]

I'm making the chicken chili tonight

eta: I found my recipe for WW white chicken chili. It's tried & true for me, so I'll be making that one tonight instead

[Domestic_Goddess]

It's been a while since I've posted here, and I thought I'd post a photo of the Domestic Goddess Chili, and inform everyone that I've changed the recipe for Chocolate Chili, which I think tastes even better than the previous recipe. I've also included a recipe for Pork Sausage Chili.








In regards to the chocolate chili, I love how it smells while it's simmering. You can actually smell the chocolate. Sometimes I will use 10 Hershey Milk Chocolate Kisses in place of the 4 "snack size" chocolate bars.


Chili with Chocolate

1 lb. ground beef
1/2 cup diced onion
1 clove of garlic, minced
1 tablespoon chili powder
2 teaspoons chili powder
3 (8-ounce) cans tomato sauce
4 Hershey's Milk Chocolate "Snack-Size" Candy Bars
1 (16 oz.) can Bush's Kidney Beans, drained & rinsed

In a 3-quart saucepan, spray the bottom of pan with a no-stick olive oil cooking spray.

Add the ground beef, onion, and garlic, and cook until the beef is brown, and onion is soft.

Drain the meat, to remove any excess grease, then add the meat back to the pan.

Add all of the chili powder to the pan, along with the tomato sauce, and the snack-size chocolate candy bars. Cook over a low simmer for 5 minutes; stirring frequently.

Add the kidney beans, and stir frequently while simmering for 5 minutes, or until the chili is heated through.

Ladle the chili into bowls, and serve immediately.

Yields: 4 servings



Pork Sausage Bean Chili

1 lb. "seasoned" ground pork sausage (See *Note)
1/2 cup finely chopped onion
1/2 cup diced green bell peppers
1/2 cup chopped celery
1/2 teaspoon brown sugar (I added dark brown sugar)
2 tablespoons chili powder
1 tablespoon ground cumin
2 (14.5 oz.) cans stewed tomatoes, cut-up the tomatoes
1 (8 oz.) can tomato sauce
1 (5.5 oz.) can chili style beans, undrained
1 (15.25 oz.) can black beans, rinsed and drained

In a large soup kettle or Dutch Oven, add the ground pork sausage, chopped onions, bell peppers, and celery.

Cook till the sausage is brown, and the vegetables are a bit tender; drain off excess grease.

Add the brown sugar, chili powder, and cumin; stir well.

Add the stewed tomatoes, the tomato sauce, and the canned beans.

Bring to a boil, then reduce the heat, and simmer (uncovered) for about 30 minutes; stirring occasionally.

Yields: 6 - 8 servings

*Note: "Seasoned" ground pork sausage, is ground pork that has garlic, onion, ground sage, salt, and black pepper added to it.