Award Winning Chili Recipes

NCAA Bracket Party Chili

2011-01-03T10:26:49.695-06:00

Ingredients:3 tablespoons extra-virgin olive oil, divided2 pounds ground sirloin2 tablespoons grill seasoning1/2 pound baby Portobello mushrooms, chopped1/4 pound shiitake mushroom caps, sliced1 medium yellow skinned onion, chopped3 ribs celery, chopped1 large red bell pepper, seeded and chopped4 to 6 cloves garlic, chopped2 tablespoons Worcestershire sauce2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons1 tablespoon ground cumin, half a palm full1 bottle imported dark beer1 (15 ounce) can black beans, drained1 (15 ounce) can crushed tomatoes1 cup beef stock (8-ounce box)2 to 3 tablespoons fresh thyme leaves8-ounce piece smoked Gouda, shredded1 small white onion, finely choppedHeat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove.Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface.Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.Tags: ncaa brackets, chili recipes, award winning chili, ncaa bracket partymyLot User Profile [...]

Tsunami Chili Recipe

2010-02-27T10:49:00.685-06:00

Ingredients: 3 tablespoons extra-virgin olive oil, divided2 pounds ground sirloin2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full1/2 pound baby Portobello mushrooms, chopped1/4 pound shiitake mushroom caps, sliced1 medium yellow skinned onion, chopped3 ribs celery, chopped1 large red bell pepper, seeded and chopped4 to 6 cloves garlic, chopped2 tablespoons Worcestershire sauce2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons1 tablespoon ground cumin, half a palm full1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)1 (15 ounce) can black beans, drained1 (15 ounce) can crushed tomatoes1 cup beef stock (8-ounce box)2 to 3 tablespoons fresh thyme leaves8-ounce piece smoked Gouda, shredded1 small white onion, finely chopped Directions: Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies.After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms.Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings.Tags: tsunami chili, chili recipes, award winning chili [...]

Hillbilly Chili

2010-03-15T15:23:36.854-05:00

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Ingredients:

2 pounds ground beef
1 large onion, coarsely chopped
1 small green pepper, coarsely chopped
3 cans (15 oz size) red kidney beans
1 can (15 oz size) tomato sauce
2 cloves minced garlic
1/4 teaspoon Italian seasoning
3 tablespoons chili powder
1 1/2 tablespoon ground cumin
Salt and ground black pepper to taste

Directions:

Put meat, onion, and pepper in a 3 qt or larger pan. Salt and pepper to taste. Break meat up and cook over medium heat, stirring occasionally, until meat is evenly browned; drain. Add beans, tomato sauce, garlic and seasoning.
Simmer uncovered for about 30 to 45 minutes, stirring occasionally.
Serves 8

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Green Pork Chili

2009-12-13T16:53:24.810-06:00

Ingredients:

* 2 red onions, chopped
* 1 pound tomatillos, husked, rinsed, and halved
* 3 jalapenos, stemmed, seeded and halved
* 2 garlic cloves
* 4 tablespoons canola oil
* 2 pounds boneless pork shoulder, cut into 1-inch cubes
* 5 cups chicken stock
* 1 cup chopped fresh cilantro leaves
* Salt
* Pepper
* 10 flour tortillas, warmed

Directions:

Preheat the oven to 400 degrees F.

In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

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White Christmas Chili

2009-12-16T18:14:02.579-06:00

align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=weightwatch0f-20&o=1&p=8&l=bpl&asins=0754818446&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;">Ingredients:

8 skinless boneless chicken breast halves
2 med onions chopped
2 cloves garlic minced
1 tbl vegetable oil
2 can (14 1/2 oz. each) chicken broth
4 15 oz. cans cannellini beans rinsed and drained
1 15 oz. can cannellini beans drained and mashed
2 4.5 oz. cans chopped green chiles
1 tsp salt
3/4 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground red pepper

* Cut chicken into bite-size pieces.

* Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes, or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Serve with desired toppings.

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Party Chili Recipe

2009-12-11T21:10:48.081-06:00

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Ingredients:

• Olive oil
• 4 medium onions, chopped
• 2 medium green peppers, chopped
• 8 pounds ground beef
• 1 6 oz. can tomato paste
• 2 large cans(1 lb-13oz) cans stewed tomatoes
• 2 1lb cans tomato sauce
• 1 7oz. can chili salsa
• 6 cloves garlic, minced
• 2 3oz. jars chili powder
• 1jalapeno pepper (seeded, de-veined and chopped)
• 2 tablespoons salt
• 1 tablespoon oregano
• 2 teaspoons garlic powder
• 1 tablespoon ground black pepper

Directions:

Brown meat in large skillet (you may have to do 2 batches of browning) and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened, about 10 minutes. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, chile salsa, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.

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Easy Chili Recipe

2009-12-10T15:33:19.099-06:00

Ingredients:

• 1 pound lean ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons plus 2 teaspoons chili powder
• 1 large clove garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 can (28 ounces) tomatoes, diced, with juices
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1 can (15 ounces) chili beans, small red beans, or kidney beans, drained and rinsed

Directions:

Cook first 3 ingredients in a large saucepan until meat is browned, stirring until it crumbles; drain off excess fat. Add chili powder and next 8 ingredients, stirring well; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for about 1 1/2 to 2 hours. Add beans, stirring well, and cook until thoroughly heated.
Serves 6

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Green Garlic Chili

2009-11-23T14:27:15.368-06:00

Ingredients:

2 lbs. beef (use any desired cut)
1/2 cup olive oil
3 bulbs fresh garlic
6 fresh green chilies
1/2 tsp. salt
1/2 tsp. white pepper
1 large onion
3 large green tomatoes

Directions:

Cut beef into slices or 1/2" cubes. Heat oil in skillet and cook beef until well done and tender. Separate garlic into cloves and peel. Place whole cloves into skillet and cook until tender. Add green chilies and onions. Dice green tomatoes and add to skillet. Add remainder of the seasonings and cook, covered, to retain as much juice as possible.

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Weeknight Chili

2009-11-11T06:00:31.436-06:00

Ingredients:

In a deep skillet, brown 1 lb. of lean ground beef (or turkey). Drain fat off.

1 15-oz. can of red kidney beans, undrained
1 8-oz. can of tomato sauce
1 Tbsp. white vinegar
2 Tbsp. chili powder
2 Tbsp. dried chopped onion
1/4 tsp. garlic salt
1 Tbsp. sugar

Directions:

Bring to a boil, reduce heat and simmer 20 minutes. Pour in bowls, shred some cheddar cheese on top. Great with instant cornbread on the side. This recipe is mild enough for my toddler to eat; dh adds some extra hot sauce to his bowl.

Serves 4

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Evil Chili Recipe

2009-11-10T06:05:39.626-06:00

***CAUTION*** This Chili Is Extremely HOT!

Ingredients:

3 cups beef broth
2 pounds lean stew beef cut into 1/4-inch to 1/2-inch pieces
2 tablespoons oil
2 large onions, chopped
2 cloves garlic, minced
1 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoon chili powder
2 16 oz cans of pinto beans, drained
Mad Dog 22 Insane Hot Chili Sauce Start with 4 drops and test. That’s right 4 drops you get brave with this stuff and you will hurt yourself this stuff is evil. Chili still has to be eatable.

Sauté meat in hot oil until browned.
Add onions and garlic; sauté until tender.
Add 2 cups of water, salt, pepper, cumin, chili powder, and diced red peppers.
Cover and simmer for 2 hours, or until beef is very tender.
Heat beans in a separate saucepan. T
o serve, spoon beans into a bowl and top with meat mixture. Or, add beans to meat mixture near the end of cooking.

Chili recipe serves 8.

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Black Jack Chicken Chili

2009-11-09T05:41:29.092-06:00

Ingedients:

1 (16-ounce) package dried black beans, picked over and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 large red onion, finely chopped
1 bunch cilantro, finely chopped (leaves only)
2 fresh serrano chiles, stemmed and finely chopped (see note)
6 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
4 fresh boneless, skinless chicken breasts
1 cup low-salt chicken broth
1 teaspoon crushed dried oregano, crumbled
1 lime, cut into wedges

Directions:

1. Beans: Place beans in a heavy, large saucepan and cover with water by 3 inches. Bring to a boil, uncovered, over medium-high heat. Boil 2 minutes. Cover and turn off heat. Let beans soak 1 hour, then cook, covered, over low heat for 1 hour or until tender. Add tomatoes, tomato sauce, onion, cilantro, chiles, garlic, chili powder, cumin and salt. Bring to a boil over medium-high heat, stirring frequently, reduce heat to low, cover, and simmer 1 hour.
2. Chicken: Meanwhile, prepare chicken. Cut into bite-size pieces. In a medium skillet, heat broth over medium heat until it begins to simmer. Add chicken pieces and oregano. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink, 3 to 4 minutes*. Turn off heat and leave chicken in the broth.
3. Assemble: Thirty minutes before serving, add chicken with the broth to the chili. Simmer chili 30 minutes; serve hot with lime wedges.

Makes 8 servings.

Tags: chili recipes, chicken chili recipe, black jack chicken chili, award winning chili

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Green Chili Stew

2009-10-05T11:10:07.921-05:00

Ingredients:

• 3 tablespoons olive oil
• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 1/2 pounds pork shoulder, cut into 1-inch chunks
• 1 green bell pepper, seeded and chopped
• 1 clove garlic, minced
• 2 (14.4 ounce) cans whole peeled tomatoes
• 1 (7 ounce) can chopped green chilies
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1 cup dry red wine
• salt to taste

Directions:

1. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Tags: chili recipes, green chili recipe, green chili stew, award winning chili

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Nascar Chili Recipe

2009-10-02T20:57:33.125-05:00

Ingredients:

2 lb cubed beef
1 - 2 finely chopped habenaro peppers
5 chopped jalapeno peppers
1 red onion
2 14oz cans tomatoes
1 Tablespoons tomato paste
1 lbs Kidney Beans (canned or prepare yourself)
1 tablespoon cumin
3 teaspoons chili powder
2 Tablespoons honey
1 good hunk of dark chocolate (85% cocoa or better)
8 cloves garlic
1 cup veggie stock (or any kind you like really)
pepper to taste.

Directions:

1 Saute garlic and onions until tender.
2 Add the meat to the garlic and onions and allow to brown.
3 Drain (or spoon) off some of the fat once browning is done.
3 Add remaining ingrediants (except honey and chocolate) and simmer for about 1 hour.
5 Add honey and chocolate.
6 Simmer for about 20 more minutes

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Chipotle Chili

2009-10-02T15:41:34.767-05:00

Ingredients:

• 1 pound ground beef
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 cup Pace® Chipotle Chunky Salsa
• 1 cup frozen whole kernel corn
• 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
• Cornbread Squares

Directions:

1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.

Tags: award winning chili, chipotle chili recipe, prize winning chili recipes, best chili recipes

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Venison Tequila Chili

2009-10-01T20:32:53.630-05:00

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Ingredients:

• 2 tablespoons vegetable oil
• 3 pounds ground venison
• 2 stalks celery, diced
• 3 cups chopped white onion
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon garlic powder
• 1/4 cup chili powder
• 2 (28 ounce) cans diced tomatoes
• 1 (16 ounce) can tomato sauce
• 1/2 cup gold tequila
• 1/2 cup orange juice
• 2 (15 ounce) cans chili beans in sauce

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
2. Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.

Tags: chili recipe, venison tequila chili, venison chili recipe, award winning chili recipe

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Slow Burn Chili

2009-10-01T12:11:26.773-05:00

Ingredients:

• 6 cloves garlic, crushed
• 1 onion, chopped
• 4 habanero peppers, seeded and minced
• 2 (15 ounce) cans chili beans in spicy sauce
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can black beans
• 4 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (16 ounce) jar hot salsa
• 1/8 cup chili powder
• 1/8 cup coarsely ground black pepper
• 1/8 cup red pepper flakes
• 1/8 cup ground cumin
• 1 (1.25 ounce) package taco seasoning mix
• 2 pounds ground beef

Directions:

1. In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
2. While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

Tags: chili recipes, slow burn chili, award winning chili, prize winning chili

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Mexican Chocolate Chili

2009-09-28T21:58:17.905-05:00

Ingredients:

• 1 pound ground round
• 1 cup chopped onion
• 1 cup hot water
• 2 (14.5 ounce) cans diced tomatoes with garlic, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can whole kernel corn, drained
• 1/3 cup semisweet chocolate chips
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt

Directions:

1. Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
2. Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

Tags: chili recipes, mexican chocolate chili, award winning chili, prize winning chili

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Caution Flag Chili

2009-09-25T07:12:22.494-05:00

Ingredients:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 poblano peppers, seeded and thinly sliced
• 2 pounds ground sirloin
• 1 medium onion, chopped
• 3 to 4 cloves garlic, chopped
• 2 tablespoons grill seasoning, a couple of palm fulls
• 2 tablespoons Worcestershire sauce, eyeball it
• 2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
• 1/2 cup steak sauce (recommended: Peter Luger or A1)
• 1 cup beer (1/2 a bottle)
• 1 cup beef stock
• 1 (28-ounce) can crushed fire roasted tomatoes
• 1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
• Softened butter, for greasing a griddle
• 1 can black beans, rinsed and drained
• 1 1/2 teaspoons cumin, half a palm full
• 2 scallions, chopped

Directions:

Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.

Top bowlfuls of the chili with flat tire toppers and serve.

Tags: chili recipes, caution flag chili, award winning chili recipes, prize winning chili

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Winter Woods Chili

2009-09-24T18:29:50.483-05:00

Ingredients:

• 4 slices bacon
• 3 lb. beef stew meat
• 1 large onion, sliced 1/2-inch thick
• 4 cloves garlic, minced
• 2 28-oz. cans whole tomatoes
• 1 15.5-oz can navy beans, rinsed and drained
• 1 15.5-oz. can red beans, rinsed and drained
• 2 to 3 Tbsp. chili powder
• 2 Tbsp. red wine vinegar
• Shredded cheddar cheese
• Snipped fresh oregano
• Cooked bacon, crumbled

Directions:

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Tags: chili recipes, winter woods chili, award winning chili, prize winning chili

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Game-Day Chili

2009-09-24T07:38:10.175-05:00

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2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chilies
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices

1. Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
2. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Makes 6 to 8 servings

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Southwest White Chili

2009-09-21T13:36:09.923-05:00

Ingredients:

1 tbsp. olive oil
1 1/2 lb boneless skinless chicken breast, cut into small cubes
1/4 Cup chopped onion
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) white kidney beans (I use S&W white beans), undrained
2 green onions, sliced

Southwest Spice Blend
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/8 tsp. ground red pepper

Directions:

1. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.

2. Stir in broth, green chilies and spice blend; simmer 15 min.

3. Stir in Beans. Simmer 5 min. Top with onions. Garnish with Monterey Jack cheese.

Tags: chili recipes, award winning chili, white chili recipe, southwest white chili

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Turkey Taco Chili

2009-09-17T11:19:31.358-05:00

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Ingredients:

1 lb turkey breakfast sausage
2 cans of black beans, drained & rinsed
1 1/2 pkgs of taco seasonings
1 jalapeno pepper, seeded & finely diced
3 cloves of garlic, minced
1 small onion, diced
1 cup of low sodium chicken broth or water
1 16 oz jar of medium chunky salsa
salt & pepper to taste

Directions:

Using a lidded 12"-16" skillet over medium high heat, saute garlic, onion, jalepeno in cooking spray approx 3-5 minutes or until slightly soft. Add turkey sausage, stirring occasionally to break up meat, seasoning with pepper. (Don't add salt until the end if desired). Cook until meat is cooked through, aprox 8-10 minutes. Add chicken broth or water and taco seasoning, salsa and black beans.
Stirring occasionally , cook uncovered approx 10-15 minutes. You may add additional liquid to achieve desired thickness if it is too thin or thick for your taste. Chili will thicken as it stands. Taste before adding salt, as taco seasoning lends some salt to dish. Serve with tortilla chips, usual taco fixings or plain.

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Spicy Pork Chili

2009-09-16T07:39:31.511-05:00

Ingredients:

1 1/2 pounds boneless pork loin, cut into 1-inch cubes
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
2 (16-ounce) cans whole peeled tomatoes, crushed
1 (16-ounce) can red kidney beans
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese (6 ounces)
Warm flour tortillas (optional)

1. In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
2. Stir in flour, mixing well. Add the remaining ingredients, except cheese and tortillas. Simmer, uncovered, one hour.
3. Top each serving with some of the cheese. Serve with tortillas, if desired.

Serves 8

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Pineapple Pork Chili

2009-09-17T11:05:14.283-05:00

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Ingredients:

• 1 lb. ground pork or beef
• 1 16-oz. jar pineapple salsa
• 1 15-oz. can red kidney beans, rinsed and drained
• 1 8-oz. can tomato sauce
• 1 Tbsp. chili powder
• Pineapple slices (optional)

Directions:

1. In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices.

2. Tip: If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.

Tags: chili recipes, award winning chili, pineapple pork chili, pork chili recipe

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Crockpot Vegetable Chili

2009-09-13T19:32:45.005-05:00

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Ingredients:

2 medium zucchini -- chopped
1 medium red bell pepper -- chopped
1 med green bell pepper -- chopped
3 carrots -- peeled and chopped
3 celery ribs -- chopped
2 medium onions -- chopped
2 large tomatoes -- chopped OR
1 can Italian tomatoes -- drained and chopped
1 can whole kernel corn -- (15.25 oz) well drained
1 can garbanzo beans (chick-peas) -- (15.25 oz) rinsed and drained
2 tsp chili powder
2 tsp ground cumin
1 can mild salsa -- (15 oz)
1/3 cup tomato paste
salt and pepper

Directions:

In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa. Cover an cook on the low heat setting about 8 hours or until the vegetables are almost tender. Stir in the tomato paste. Season with salt and pepper to taste.

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