Here in Virginia, the cold usually hits us in late-October. And for me, there is no better time to cook chili than the next few months. The slow cooker keeps these recipes going all day long (and sometimes into the next day). They are perfect recipes for tailgating, gatherings or a relaxed day spent hibernating in the home. All recipes make 6 servings.
- 2 cans great northern beans - rinsed and drained
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 green pepper - diced
- 1/2 red onion diced
- 3 scallions - diced
- 1 jalepeno - diced (seeds removed)
- 1 tbsp oil
- 1 tbsp cumin
- 1 tbsp oregeno
- 1 tbsp chili powder
- salt, pepper, crushed red pepper
- sour cream
- cilantro
- Mexican cheese blend
OPTIONAL: Diced Tomatoes, Substitute spices with a McCormick White Chicken Chili seasoning packetDIRECTIONS: Cut chicken breasts into 1-inch cubes. Add oil to pan and cook chicken. Add onions, saute until translucent. Add diced peppers & scallions and seasoning. Add beans to pan along with broth and chicken- bring to a boil. Continue to simmer uncovered and allow to thicken. When serving, stir in cheese and top with a dollop of sour cream and cilantro.
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds ground turkey
- 1 (1 ounce) package taco seasoning mix
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can beef broth
- 1 (7 ounce) can salsa
- 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
- 1 (7 ounce) can chopped green chile peppers
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 medium zucchini, halved lengthwise and sliced
- 1 bunch green onions, chopped
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
DIRECTIONS: Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
- 2 oz dried ancho chiles (4 large), stemmed and seeded
- 6 large garlic cloves, 3 of them finely chopped
- 1 tablespoon salt, or to taste
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons chili powder (not pure chile)
- 4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
- 3 to 4 tablespoons vegetable oil
- 1 (28- to 32-oz) can whole tomatoes in juice
- 1/4 cup canned chipotle chiles in adobo
- 1/2 cup coarsely chopped fresh cilantro
- 1 1/2 lb white onions, chopped (4 cups)
- 1 tablespoon dried oregano (preferably Mexican), crumbled
- 1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
- 1 (12-oz) bottle beer (not dark)
- 2 cups water
- 2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
- 1/2 pound ground turkey
- 2 (10.75 ounce) cans tomato soup
- 1 1/4 cups water
- 1 tablespoon minced garlic
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1/2 cup chopped carrot
- 1/4 cup mango chutney
- 3 tablespoons curry powder
- 1 teaspoon onion powder
- salt and ground black pepper to taste
- 1/2 cup coconut milk, divided
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 pound extra lean ground beef
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 2 (19 ounce) cans black beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups onion soup, prepared from a packet of dry onion soup mix
- 1/4 cup bacon grease (see notes)
- 1 1/2 pounds boneless beef round steak, cut into 1/3-inch cubes
- 1 1/2 pounds beef sirloin steak, cut into 1/3-inch cubes
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 3 (15 ounce) cans kidney beans, undrained
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 2 teaspoons unsweetened cocoa powder
- 1 cup cola soft drink (such as co*ke®)
- 1 tablespoon yellow sport pepper sauce (such as Texas Petes's®)
CHILI BREAD
- 7/8 cup beer
- 1 teaspoon beef bouillon
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon hot chile oil
- 1 tablespoon olive oil
- 2 1/4 cups bread flour
- 1/8 teaspoon ground cumin
- 1 tablespoon dried minced onion
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 teaspoons active dry yeast
INSTRUCTIONS: Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the French Bread or White Bread setting, and then press Start.