Chili recipes in one place (easier to find one you like)

[recipelover]

I had some spare time and copied and pasted most of the chili recipes that I found here in one place. Beef, vegan, turkey, and chicken chili recipes. Since many of us are in the cold winter months, I thought that it would be nice to have them in one place. Please feel free to add more to this link:

Chili (Phase 1)--[posted by Caylynn]

1-2 tsp olive oil
2 bell peppers (red, yellow or green), diced (optional)
1 medium onion, chopped
1 clove garlic, minced (or use pre-minced garlic from a jar)
12 ounces extra lean ground sirloin (or ground beef) (optional)
1 tblspoon chili powder (or more to taste)
1 tsp ground cumin
1 14-ounce can of diced tomatoes
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can of kidney beans, rinsed and drained
1 15-ounce can tomato sauce

Heat oil in a large saucepan over medium-high heat. Add peppers, onion, garlic and cook until they soften. Add ground sirloin. Cook thoroughly until there is no pink left. Add remaining ingredients. Bring the mixture to a boil, then reduce to a simmer. Simmer for 30 minutes, stirring occasionally.

Hubby and I made this without the peppers and with the ground sirloin, and it was very yummy! In phase 2, serve with some sourdough bread for a very yummy meal!

Ground Turkey and Black-Bean Chili [posted by redrxco] Phase 1

Serving Size : 6 Preparation Time : about 45 mins.
Categories : Vegetables / Poultry / Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Oil
2 cups Finely chopped red pepper
1 cup Chopped onion
1 heaping teaspoon Pre-minced Garlic (from a bottle)
4 teaspoons Chili powder
2 teaspoons Ground cumin
1.2 pounds Ground turkey breast
1 can 7 oz. roasted green chilies - seeded and chopped
2 cans 15oz Black beans -- rinsed & drained (no fat)
1 can 14 oz Canned chicken broth (no fat/reduced sodium)
1 can 14.5 oz Diced tomatoes (do not drain)
2 tablespoon Tomato paste

Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 min.

Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min.

Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid
thickens, stirring occasionally, about 1 hour. Season with salt & pepper.

Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla if in P2 or P3.

I also had some dried jalapeno spices from a local company that makes dried chili and soup mixes and what I don't use in their mixes because they give you too much for our tastes, I keep in a spice jar. So I added some of those to kick up the heat a bit. If you like it hot, I think I would add a diced, seeded jalapeno or a couple of diced serranos at the beginning to give it a kick. I also really love the flavors of chipotle chilies (smoked, roasted jalapenos, usually in an adabado sauce) and I might chop up a few of those and throw them in my next batch as I think their smokiness and heat would really make this outstanding. I might also just buy some boneless turkey tenderloins and cut it into small pieces as I tend to prefer chunks of meat in my chili instead of ground meat. Then our vegetarian daughter could pick out the meat as well. As it was, she wouldn't touch it because there was no way she could separate out the ground turkey. I also couldn't find a 1# package of ground turkey, so I made it with a 1.2# package instead. They all seemed to be packaged at 1.2 - 1.25 pounds. Go figure!


Texas Chili (posted by Sable) Phase 1

3 cans of dark red kidney beans
2 cans of light red kidney beans
1 tables. canola oil
2 cans diced tomatoes (15 oz.)
1 large green pepper (chopped)
2 or 3 large onions (diced)
2 garlic cloves (minced) I buy it in a jar and throw in what I want that I think is about this amount. It's easier!
1/2 cup dried parsley
1 lb. or little more hamburger
1/3 cup chili powder
salt and pepper to your taste
1 tables. ground cumin (that make chili taste gooood)
1/8 teas. cayenne pepper (ground) If you like it HOT!
1/2 can tomato sauce

I'll just have to tell you how I do this, It's to complicated.

I first brown my hamburger in a skillet real good, drain off all the grease in something. Get me a big pot to put all of this stuff in, I put my hamburger that I just drained off in the pot, put the beans all in the pot, add the tomatoes to the pot, and put all the other stuff in there, mix it all up and add some water enough to have plenty of soup in it as you stir it, you should be able to tell. You don't want it all dry without all of it moving around in there good with some liquid, so it takes a little water to. Put you a lid on it and let it cook for 25-30 min. and stir it ever now and then, and don't have the fire to high underneath for it might stick and burn. and let it cook kinda slow and it will thicken a bit, and the flavors will blend. Then you can eat it.

When you put the hamburger and all the stuff in there have your pot off the stove while putting everything in and mix it up and then put it back on the stove to cook, cause it might scorch something.

I think it is good when it gets done, and fix you a bowl and some liquid hot sauce to it. Makes it better. Yummy.

Hope you understand this mess, and you like it.

Texas Chili, Phase 2 with pasta [posted by Pennyad]

1 pound ground turkey or very lean ground beef
1 c chopped onion
1 clove garlic, minced
1 cup each chopped green bell pepper and diced carrots
1 15oz can (more if you like it soupier) tomato sauce
1-1/2c salsa (you pick the temperature)
1 can drained and rinsed black beans
1-1/2t chili powder
1t ground cumin
1/2t dried oregano
*12 oz your favorite ww pasta (I use penne shape)- leave out if phase 1
1/2c lf sour cream
1/2c shredded reduced fat cheddar cheddar cheese
1/2c chopped green onions

Brown your ground meet until no longer pink. Break up any big chuncks. Drain fat off. Add onions, garlic, pepper, can carrots. Cook and stir for 5 minutes until vegetables have softened. Stir in tomato sauce, slasa, beans, chili powder, cumin and oregano. Simmer fir 10 minutes, stirring occasionally.

Cook pasta according to package directions. Drain. Ladle chili over pasta. Top each serving with a dollop of sour cream, sprinkle with cheese and onions.

This recipe can be doubled and easily frozen. (before pasta, sour cream, etc). It make 6 generous serving or 8 smaller ones.

Vegetable Chili [posted by rozezz] Phase 1

I will substitute chili powder cumin and salt for the chili seasoning if I don't have it
I also put in a few packets of splenda to taste. We like 3. If you don't like this much meat you can take some out and put a can of beans in.

1/2 lb chicken
1 lb extra-lean ground beef or chopped sirloin
3 stalks celery, chopped
1 cup chopped red or green pepper
1 cup chopped onion
1 1/2 cups chopped mushrooms
8 Teaspoons dried parsley or (1/2 cup chopped fresh parsley)
1 pkg chili seasoning mix
28 oz can crushed tomatoes
15 oz can tomato sauce
6 oz can tomato paste
6 oz water

Brown chicken and beef in a large Dutch oven or soup pot. Add celery , peppers, onions, mushrooms, and parsley. Cook until vegetables begin to soften. Add chili seasoning mix, tomatoes, tomato sauce tomato paste, and water. Mix well and simmer for at least one hour. If you like your chili spicy, add 1/2 to 1 teaspoon crushed red pepper flakes.

Cincinnati Chili [posted by Deliria] Phase 1 or if using whlwht noodles, Phase 2

1 quart of water
2 medium onions, finely chopped
1 15-oz. can tomato sauce (watch your sugars)
1 tablespoon Worcestershire sauce
8 whole allspice, ground
1 large bay leaf
2 teaspoons ground cinnamon
1 teaspoon ground cumin
2 lbs. uncooked ground chuck, crumbled (I use ground sirloin)
5-6 cloves garlic, crushed or minced
2 tablespoons cider vinegar
10 peppercorns, ground
8 whole cloves, ground
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 oz. unsweetened chocolate, grated

Bring water to a boil in a 4-6 quart pot. Add the ground sirloin (uncooked). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, & Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper, & chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time total. Cool uncovered & refrigerate overnight.

Skim off any fat. Discard bay leaf. Reheat & serve over hot spaghetti (zucchini noodles for us SB'ers).

Optional toppings: Finely grated cheddar cheese (we'll use fat-free), chopped onion, any chili-style beans.

Two-Way- noodles & chili
Three-Way- noodles, chili & cheddar cheese
Four-Way- noodles, chili, cheddar cheese & chopped onion
Five-Way- noodles, chili, cheddar cheese, chopped onion & chili-style beans

Note: The original recipe for Cincinnati Chili was created by John Kiradjieff and first served in Cincinnati's first chili parlor, The Empress, sometime in the late 1920's.

Five Bean Chili [posted by lesame] Phase 1

2 pounds very lean ground beef
1 large onion, coarsely chopped
1 bell pepper, finely chopped
1 28 oz can tomato sauce + can full of water
2 packets hot Chili seasoning mix (or mild, if you prefer)
5 cans beans -- I like 2 cans pinto, 1 can black, 1 can light red kidney, and 1 can dark red kidney) -- rinsed and drained
1 t cinnamon

Brown the hamburger and drain well. Saute the onions and green peppers in a little olive oil. Mix all in a large pot, simmer at least 30 minutes -- longer is better.

You can also add a can of diced tomatoes (cut down on the water if you do) for a slightly chunkier chili, but we like the texture of this one.

I think this would be a good crockpot chili, but not cooked for too long -- maybe 6 hours?

Chili [posted by Old Gray Bob]

2 tbsp. of olive oil
1-1/2 pounds of ground round
Chopped yellow onion, equal in volume to the ground round
1 large green pepper, seeded and chopped
1 to 3 fresh medium to hot peppers, seeded and chopped. Poblanos, if I can get them.
3 cloves of garlic, minced
1/4 cup of the chopped leafy heart to a bunch of celery
2 tbsp. of Worcestershire Sauce
1 tbsp. of ground cumin
1 tbsp. of cocoa powder
3 tbsp. of chili powder
1 8oz can of tomato sauce (Hunts has no sugar added.)
1 quart of home canned tomatoes, (a 28 oz of commercially canned tomatoes might do.)
1 can each of dark red kidney beans, light red kidney beans, black beans. Drained and rinsed.
1/2 to 1 can of vegetable stock.
Shredded low-fat cheddar cheese

In a large pot, I like using a cast iron Dutch oven, heat the oil and then add the ground round. Sit continually to break the meat apart and brown the meat. Once the meat has browned, add the onions, garlic, sweet and hot peppers, and celery. Stir and continue to work the meat and veggies until the onions soften. Add the Worchester sauce, cumin, chili powder, cocoa powder, tomato sauce, canned tomatoes, and drained beans. Add enough stock to barely cover the other ingredients. Bring up to boiling, cover and reduce heat to simmer. Let simmer 1 to 1-1/2 hours stirring occasionally. Serve with shredded cheese for the topping.

Shredded Beef Chili (posted by prazteem) Phase 1

I took one Eye Round roast and cooked it in the pressure cooker for 1.5 hours 15# pressure. (This just means I cooked it to pieces! It feel apart on the fork as I was trying to take it out of the pan)
4 cups (or more if needed) NF Beef broth
5 cans assorted beans drained and rinsed (I used 1 ea navy, great northern, black, and 2 green beans)
3 cans diced SOUTHWESTERN tomatoes (they have cumin and cilantro added already)
chili powder to taste
You can stop here, but I also added chipotle pepper seasoning for a little more kick.
Also, the more it cooks, the more you may need to add broth or water. This is really a thick soup (more like a stew)

It reminded me of shredded beef tacos we got on vacation in Texas.

Chili [posted by Asti] Phase 1

Serving size- 3/4 to 1 cup.

16 - 20 ounces ground meat (90% lean)
½ bell pepper (red, yellow, or green), diced
1 medium onion, chopped
2 stalks celery, diced
1 clove garlic, minced
4 oz can chopped green chilies
2 tablespoon chili powder (or more to taste)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ t cinnamon
1 8 ounce can tomato sauce
2 28-ounce cans whole tomatoes
1 15-ounce can black beans, drained
1 15-ounce can kidney beans, drained
1 15-ounce can butter beans, drained
1 15-ounce can pinto beans, drained
Reduced fat shredded cheddar (optional)
Scallions or onion (optional)

Brown ground meat medium heat with peppers, onion, celery and garlic. Add chilies, chili powder, cumin, oregano, cinnamon and tomato sauce. Pour juice from tomatoes into same pan and the tomatoes in a bowl. Crush tomatoes by hand to desired consistency; then add to pan. Bring mixture to boil, reduce heat and simmer for 20 minutes. Add beans to pot. Cover and simmer 15 minutes or till onions are soft and flavors are well blended. Serve hot, topping each serving with 2 Tablespoons of cheese and a tablespoon of scallions, if desired.

Wendy's Chili [posted by Carolina Girl] Phase 1

1 1/2 pounds ground beef (small grind)
2 teaspoons vegetable oil
1 can onion soup
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
2 teaspoons cocoa powder
2 cans kidney beans, undrained
6 teaspoons tomato paste
15 teaspoons tomato sauce
2 teaspoons brown sugar (for SB use Sugar Substitute)
1 teaspoon vinegar
6 cups V8 juice
Brown beef in oil. Break meat into tiny pieces. Place onion soup and half of cooked beef into a blender and process on high speed. Place with unblended beef into 2 1/2 quart saucepan. Add remaining ingredients and simmer until flavors are blended.

Wendy's Chili another version [posted by deb] Phase 1

2 pounds ground beef
29 ounces tomato sauce
29 ounces kidney beans
29 ounces pinto beans
1 cup diced onion
1/2 cup green chiles (I use a small can of diced chiles)
1/4 cup celery, diced
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown beef and drain thoroughly. Combine remaining ingredients and simmer 2-3 hours.

I do drain and rinse the beans even though the original recipe says not to. I also replace the fresh tomatoes with canned since I usually make this in the winter. I use a 15-ounce can of whole tomatoes and their juice - I chop the tomatoes. I also use a 15-ounce can of diced tomatoes with their juice. I just happen to like the different chunks of tomatoes but you can certainly use any combination of 2 cans of tomatoes that you like.

Turkey Chili [posted by Jin] Phase 1

1 onion, chopped
2 tsps olive oil
1 lb extra-lean ground turkey
2 garlic cloves, minced
1 jalapeno chile pepper, seeded/chopped
1 tbs ground cumin
29 oz mexican-style stewed tomatoes (low sugar)
28 oz low-sodium tomato sauce
4 oz mushrooms, drained
15.5 oz small white beans, rinsed/drained
15 oz pink beans, rinsed/drained
1/2 cup shredded low-fat monterey jack cheese

saute onion in oil in a large saucepan over medium heat until soft. add turkey and cook 5 minutes. add garlic, pepper, and cumin. cook 5 minutes longer. add tomatoes w/ juice, tomato sauce, and mushrooms. heat to boiling. reduce heat to low, cover, and simmer over medium-low heat 30 minutes stirring frequently. add beans and continue cooking 15 minutes. serve in a bowl and top with cheese.
makes 8 servings

Ruby Tuesday's White Chicken Chili [posted by pixeleen] Phase 1

Ingredients:
6 cups chicken stock
1 lb. bag great northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded & diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
salt to taste

Instructions:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with sour cream or Monterey Jack cheese.

White Chicken Chili [posted by Jin] Phase 1 or with the tortilla chips Phase 2

1 tbs olive oil
3/4 lb boneless skinless chicken breast, cubed
1 large onion, chopped
2 garlic cloves, minced
1 cup chicken broth
24 oz navy beans, rinsed/drained
1 tsp mustard powder
1 tsp ground cumin
1/2 tsp salt
1/8 tsp ground black pepper
4 cups TRADER JOE's soy & flaxseed tortilla chips
1/2 cup shredded reduced-fat extra-sharp cheddar

warm oil in a large skillet over medium high heat. add chicken and cook until chicken is no longer pink. remove and set aside. add onion and garlic to skillet and cook until tender.

spoon chicken, onion, and garlic into a slow cooker. add broth, beans, mustard powder, cumin, salt, and pepper. simmer on low 5-6 hours. serve over tortilla chips and sprinkle with cheese.

makes 6 servings

White Chicken Chili [posted by caswinsthistime] Phase 1

This recipe makes 8-10 servings, easy.

2 cans of great northern beans, rinsed
1 can Rotel tomato (or tomato and green chiles)
1 small can of chopped green chiles
15 oz. of chicken broth
2 grilled chicken breasts, chopped

Stir all ingredients together in slow cooker. Cook on low for 6 hours. Add cheddar, sour cream, green onions as desired for garnish.

Warning: This is pretty spicy! And very good!!!

WHITE CHICKEN CHILI [posted by Kati08] Phase 1

6 3oz boneless chicken breasts
48 oz can chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
2 18 oz cans Great Northern beans, drained
1 small can green chilies, drained
salt and pepper to taste

Cut chicken into bite sized pieces, season with salt and pepper and cook chicken, garlic and onion in chicken broth until cooked through. Add rest of ingredients in a large pan. Bring to a boil and simmer for 30 minutes.

15 servings,


WHITE CHICKEN CHILI [posted by Lexisaunt] Phase 1

6 3oz boneless chicken breasts
2 19oz jars of Picante sauce (the original poster suggested one mild and one medium)
49 oz chicken broth
48oz canned Great Northern beans
1 tsp. cumin
1 tsp. garlic powder

Boil the chicken and shred the meat. Combine all ingredients in a large pan. Bring to a boil and simmer for 20 minutes. Simmer longer if you want the soup to cook down a bit.

15 servings

NO ALARM CHILI [posted on the recipe exchange by traveln’easy] Phase 1

You've heard of 5-alarm chili and 10-alarm chili, but I call this one no-alarm chili, and for a good reason. For the life of me, I've never been able to figure why some folks want to make some dishes so spicy that after that first spoonful, you can no longer feel your tongue, let alone taste the food. I've come to the conclusion that the spices may be used to conceal the taste of a dish that isn't at all very tasty. Here's a chili recipe that after the first spoonful, everyone will be asking for more.

INGREDIENTS:

2 lbs. lean ground beef or venison
2 small cans mushroom stems and pieces (drained)
2 cups water
2 14-ounce cans stewed tomatoes (preferably Italian style)
1 12-ounce can tomato paste
1 tsp. paprika
1 tsp. garlic powder
1 tbsp. Montreal Steak Seasoning
2 tblsp. chili powder
1-1/4 cups dark brown sugar (Splenda)
½ tsp. salt
½ tsp. black pepper
pinch cayenne red pepper
2 cans dark kidney beans
1-1/2 cups shredded cheddar/mozzarella cheese
1 small pack sliced pepperoni

DIRECTIONS:
In a large skillet, saute ground beef, chopping with spatula to keep particles separated. Drain off any grease, then mix in all but the last three ingredients, mix well, cover and simmer for about 30 to 45 minutes, mixing frequently. During the final 15 minutes, add kidney beans and continue to stir. Place chili in a large baking dish, top with shredded cheese, garnish with pepperoni slices and place in a preheated, 400 degree oven and bake until cheese melts. Serve hot with fresh baked garlic bread. I served no-alarm chili at dozens of parties, and everyone said "This is the World's best chili."

[canadianbeacher]

Thanks recipelover- your hard work benefits all of us!! I can't wait to try some of these- my hasband says he doesn't like beans, but I am convinced I can make him like them if I cook them right.

Thanks so much- I really do appreciate all your hard work!!

[Paris M]

This is my favorite chili recipe, and I believe it is friendly to all phases due to the sugar-free bbq sauce.

Barbeque Black Bean Chili

1 pound lean ground beef
1 small onion, diced
2 garlic cloves or 4 tsp minced garlic
1 diced or shredded medium red pepper
1 diced or shredded medium zucchini
1 16-oz jar salsa
1 14.5-oz can diced tomatoes with green chiles
1 15-oz can back beans, drained
2 tbsp chili powder
2 tbsp oregano
1 cup Carb Options hickory-flavored barbeque sauce

Spray a large Dutch oven or heavy soup pot over medium-high heat with oil. Begin browning ground beef; add in the onion and garlic. Slowly add in the diced red pepper and zucchini. Cook for several minutes over medium heat. Add in the salsa, tomatoes and beans. Stir well to combine all ingredients. Slowly sprinkle in the spices; combine well. Pour in the barbeque sauce, stir and cook over low heat for 30 minutes.

Leftovers are a great base for huevos rancheros.

[recipelover]

bumping this for the person who wants chili recipes

[olsonfamily1]

White Chicken Chili

-2 tablespoons of olive oil
-1 to 1 1/2 pounds of chicken breast, cut into chunks
-1/2 medium onion, chopped
-1 clove of garlic, chopped
-2 cups of chicken broth (16 oz)
-1 can diced green chiles (4 oz)
-2 cans of great northern beans (15.5 oz), drained and rinsed
-1 cup of white button mushrooms, quartered
-1 teaspoon of cilantro, chopped
-2 tablespoons of southwestern seasoning

Heat the oil in a large pot over medium-high heat. Add the chicken and cook until lightly browned and no longer pink in the center. Remove the chicken to a plate and set aside. In the same pot add the onion, garlic, and mushrooms. Cook until they are tender but not browned. Stir in the chicken broth, green chiles, beans, cilantro and seasoning. Return the chicken to the pot, cover and simmer for 5 minutes or until the chicken is cooked through. Top with shredded mont jack cheese and fat-free sour cream. This is a Phase 1 recipe. Makes 6 servings.

[RedRox]

Great job recipelover! I've gotten kind of tired of posting mine, so glad you included it. Nice to have all the major ones in a single post. I really want to try that Cincinnati/Skyline recipe and put it over some WW pasta. I'm probably the only one in my family who has even tried a version of a chili mac and it soooo easy to get hooked on!!

For those who just can't get enough of chili recipes, RecipeSource, has a page with over 900 recipes. Most are probably not SBD friendly as is, but most can probably be adapted as the basics of most chilis are fairly SBD friendly.

http://www.recipesource.com/soups/chili/indexall.html

[rosie103]

I made some chili over the weekend, flying ny the seat of my pants. I'd never made it before, and was using only the ingredients I had. I used
1/2lb ground beef
1 cup pinto beans, whole
1cup pinto beans, mashed (used as a thickener)
1/4 large yellow onion
1 clove garlic,
2 chopped tomatoes
1 cup water (recommened using less, that's why I mashed up the beans)
1 Tbsp New Mexico chile powder.

Considereing it was a first attempt it turned out well, and was on the talble in less than 30 minutes, including the time I let it cook down.

[java]

way to go recipelover!

thank you so much for this wonderful post, kudos to you!

looking forward to trying out some of the recipes listed here during the winter months


java

[recipelover]

I am adding this soup because it is really a chili and it is the easiest soup to make. I have changed it to 6-can chili (bean soup) and you can keep the ingredients in the house for when you need a quick meal. I guess it could be called Pantry Chili.

5 or 6-can chili/bean soup (Phase 1)

1 can reduced fat chicken broth (I also use reduced sodium)
1 can ff refried beans
1 can rotel tomatoes w/chilies or diced tomatoes with green chilies (or Mexican stewed tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 lg. can of chicken breasts, drained and crumbled or 1 skinless, boneless chicken breast, cooked and cubed

Mix all ingredients in a pot, heat and eat!! Add herbs or other seasonings to taste.

NOTE: I found that refried beans vary from one company to another. Some are spicier and have more flavor. I haven't narrowed down just what brand is the best yet. It depends on how much "spice" you want. Also Rotel tomatoes come in varied degrees of spice as well.

[OldGreyBob]

Just to add a little something to all these fine chili recipes. I add a tablespoon more or less of cocoa powder to my recipe for chili. It add a dark, woody, smoky essence to the chili.

Below is a copy of my chili recipe that I posted eariler:
My Chili Recipe

We in southern Wisconsin just had our first hard freeze and the mind turns to chili. I thought I would share my recipe.


Chili
Ingredients
2 tbsp. of olive oil
1-1/2 pounds of ground round
Chopped yellow onion, equal in volume to the ground round
1 large green pepper, seeded and chopped
1 to 3 fresh medium to hot peppers, seeded and chopped. Poblanos, if I can get them.
3 cloves of garlic, minced
1/4 cup of the chopped leafy heart to a bunch of celery
2 tbsp. of Worchester Sauce
1 tbsp. of ground cumin
1 tbsp. of cocoa powder
3 tbsp. of chili powder
1 8oz can of tomato sauce (Hunts has no sugar added.)
1 quart of home canned tomatoes, (a 28 oz of commercially canned tomatoes might do.)
1 can each of dark red kidney beans, light red kidney beans, black beans. Drained and rinsed.
1/2 to 1 can of vegetable stock.
Shredded low-fat cheddar cheese

In a large pot, I like using a cast iron Dutch oven, heat the oil and then add the ground round. Sit continually to break the meat apart and brown the meat. Once the meat has browned, add the onions, garlic, sweet and hot peppers, and celery. Stir and continue to work the meat and veggies until the onions soften. Add the Worchester sauce, cumin, chili powder, cocoa powder, tomato sauce, canned tomatoes, and drained beans. Add enough stock to barely cover the other ingredients. Bring up to boiling, cover and reduce heat to simmer. Let simmer 1 to 1-1/2 hours stirring occasionally. Serve with shredded cheese for the topping.

For chili-mac, add some cooked whole wheat elbow macaroni.

[recipelover]

To Oldgraybob:

Your recipe was already posted up above. I went through lots of threads and moved the recipes here to one link. So, you can delete your posting so that we don't have duplicates. By the way, your recipe looks delicious.

[recipelover]

Here are two more chili recipes (one new and one I tried and revised a little)

Crockpot Chili [posted by hhnurse] Phase 1

2 lb ground beef or turkey
1 onion
1 green pepper
2 (15 oz) cans crushed tomatos
1 can rotel
chili powder (I use about 1/3 cup, but we like it spicy )
crushed garlic --------------\whatever amouts
crushed red pepper flakes/ you like
beans (I usually use 1 can red & 1 can kidney) rinsed & drained

I brown the meat, onion, & peppers, drain, & add to crockpot along w/ all the other ingredients (except beans). Turn on "LOW" & let cook all day. I add the beans 2 or 3 hours before time to eat.

Wendy's Chili (Top Secret Recipe) [posted above by deb and now revised by me] Phase 1

2 pounds ground beef
29 ounces tomato sauce
2 16-oz. cans kidney beans, drained and rinsed
2 16-oz. cans pinto beans, drained and rinsed
1 cup diced onion
14 1/2 oz. can diced tomatoes with green chilies
14 1/2 oz. can diced tomatoes with seasoning (chili seasoning or green chili, or italian seasoning)
sm can green chilies (optional for added hotness)
1/2 cup celery, diced
2-3 teaspoons ground cumin
3-4 tablespoons chili powder
1 1/2 teaspoons black pepper
1-2 tsp. unsweetened cocoa powder
2 cups water
2 c. V8 (or tomato juice)
original recipe called for 2 tsp. salt (I omitted it because the canned tomatoes/sauce all have salt)

Brown beef and drain thoroughly. Combine remaining ingredients and simmer 2-3 hours. This makes a lot. I put mine in a Nesco roaster and let it go all day. You could use a slow cooker if you had a large one.

[Dolly-VA]

Nearly Instant Chili

1 lb hot Italian turkey sausage, decased
1 lg onion, chopped
2 cans chili-seasoned tomatoes
2 cans black beans, undrained
1-2 med red peppers, chopped
2 small cans sliced mushrooms, drained (optional)
1-3 small zucchini, chopped (optional - threw this in last time)

In a large pot, cook the sausage and onion till just no longer pink. Add remaining ingredients. Let simmer half an hour. Serve with shredded cheese, sour cream, etc.

Note: Original recipe also called for 2 cans mexicorn.

[devon25]

Didnt see mine posted. Here it is.
Mexican chili
2 lbs ground beef
3 cans of Mexican brand of chilli beans....its called carna fiesta (i think)in the mexican food section
1 can tomato rotels (with jalapenos)
2 8 oz cans of tomato sauce
and 1 can filled with water
Brown meat, add chilli beans then rotels then tomato sauce then I filled the rotel can with water and added that. Then added chilli powder. Was sooo good!

[devon25]

Quick-Fix Chili (phase 2&3 in serving over pasta)
Serve over rice or pasta. Top with grated reduced fat cheddar or Monterey Jack cheese and diced onion. Serve with a tossed salad

INGREDIENTS:
1 lb. ground turkey
1 medium onion, chopped
1 15.5-oz. can red kidney beans, no-salt added
1 15-oz. can black beans
1 4-oz can chopped green chilies (optional)
1-2 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. black pepper
1 14.5-oz. can stewed tomatoes
1 10.75-oz. can reduced sodium condensed tomato soup
hot sauce (to taste)

INSTRUCTIONS:
Brown ground turkey with chopped onion in a large skillet or pot. Drain. Drain and rinse kidney and black beans. Add to ground turkey with chilies and seasonings. Stir to mix. Add tomatoes and tomato soup. Let simmer 10-15 minutes. Add hot sauce to taste.