Foodie Friday: Chili
Via The Girl Who Ate Everything
What hits the spot on cold winter days better than a hot bowl of chili? Not much! It's a warm-you-up and stick-to-your-ribs meal. We've found some great chili recipes for you to add to your recipe collection. So delicious! Enjoy!
Author: The Girl Who Ate Everything
2 pounds ground beef
1 pound sausage
1 package (8 ounces) sliced pepperoni, halved
1 large onion , chopped
1 large green pepper , seeded and chopped
4 garlic cloves , minced
1 jar (16 ounces) salsa
1 can (16 ounces) hot chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (12 ounces) pizza sauce
1 cup water
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups (12 ounces) shredded part-skim mozzarella cheese
In a large Dutch oven, cook the beef, sausage, pepperoni, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, pizza sauce, water, chili powder, oregano, salt and pepper. Bring mixture to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.
Source: Taste of Home
|My Best Chili|
My Best Chili
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Author: Rachel Conners
2 pounds ground beef I used leaner beef with 5% fat
1 pound bulk Italian sausage mild, casings removed
½ pound bacon
2 (15 oz) cans kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (15 oz) can black beans, drained
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion chopped
1 red bell pepper seeded and chopped
2 cups beef stock see Notes
3 tablespoons chili powder
1 tablespoon Worcestershire sauce make sure to find gluten-free if necessary, or leave it out
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn't matter to you!
|Slow Cooker Thick and Creamy White Chicken Chili|
Via 365 Days of Slow Cooking
Slow Cooker Thick and Creamy White Chicken Chili
Author: Karen Peterson
Prep Time: 30 minutes
Cook Time: 4 hours
Yield: 10 servings
1 medium yellow or white onion, finely diced
2 lbs boneless skinless chicken breasts
2 (14 oz) cans white beans, drained
2 cups chicken broth
1 Tbsp chili powder
1 Tbsp cumin
1/2 tsp black pepper
2 tsp salt
2 (4 oz) cans chopped green chiles
1/2 tsp tabasco sauce
1/2 cup butter
6 Tbsp all-purpose flour
2 cups milk
1/2 cup sour cream
1 lime, juiced
1/2 cup grated Monterey jack cheese, for serving
Cilantro, for serving
Combine onion, chicken, beans, broth, chili powder, cumin, pepper, salt, green chiles and tabasco sauce in the slow cooker. Cover and cook on low for 4-6 hours, or until chicken is very tender.
Remove the chicken from the slow cooker and place it on a cutting board. Let it rest.
Start melting butter in a large pan on the stove over medium heat. Once the butter is melted, whisk in flour, a tablespoon at a time. Add in the milk, about a half cup at a time, and whisk. The mixture will become thick and creamy. Add the mixture to the slow cooker and stir.
Shred the chicken and stir it back into the slow cooker.
Stir in sour cream and juice from lime. Season to taste (I added in salt and pepper and more cumin).
Ladle into bowls and top with grated cheese and cilantro.
I used my 6 quart slow cooker for this recipe.
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