Spicy White Chili

2-4 boneless, skinless chicken breast halves
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth

Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!

St. Patty's Day Chili

St. Patty's Day Chili

2 lbs. beef sirloin, cut into 1 inch cubes
Garlic Salt and Pepper
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
1 tbsp Worcestershire sauce
6 tbsp chili powder
2 tbsp cumin
1 tbsp Ranch dressing mix
1 tsp dried cilantro
1/2 tsp smoked paprika
1 tsp minced garlic
1 tbsp minced pickled jalapenos
1 tbsp Better Than Bouillon vegetarian base
1 bottle Bud Light with Lime
Water, as needed
14.5 oz can Fire Roasted Diced Tomatoes with Garlic
28 oz can crushed tomatoes
1 tsp honey
16 oz can dark red kidney beans, drained
16 oz can light red kidney beans, drained
Chopped green onions
Sour Cream

Heat oil and butter in a large, heavy Dutch oven. Season the beef cubes with garlic salt and pepper and brown well in the oil over medium heat. Add Worcestershire sauce, onion, chili powder, Ranch dressing mix, cumin, cilantro, garlic, jalapenos, and vegetarian base and stir well. Pour in beer and bring to boil. Reduce heat and simmer until beef is beginning to get tender. As the beer cooks down, add more water as needed to keep the meat covered. Stir in diced tomatoes and tomato puree, honey and adjust seasonings to suit yourself. Continue to cook until meat is very tender. Add beans and cook until heated through. Serve hot, topped with chopped green onions and sour cream.

Good chili!!! I had been going to make Irish Beef Stew for dinner but I forgot to buy the Guinness and the potatoes. The Bud Light with Lime was my inspiration for this chili and it really did turn out better than I'd even hoped!

My Favorite Chili

1 1/2 lbs lean ground chuck
1/2 lb hot Italian sausage
1 large onion, diced
1/3 cup diced frozen red & green bell peppers
1 heaping tsp roasted garlic
Gralic Salt & Pepper
1 Tbsp Worcestershire sauce
1 pkg Carrol Shelby chili mix
32 oz carton beef broth
6 oz can tomato paste
3 cans dark red kidney beans, 2 cans drained & 1 not
1 tbsp diced pickled jalapenos, or to taste

Brown the ground chuck and sausage in a large Dutch oven stirring often to crumble. Add onions, peppers, garlic, garlic salt, pepper and Worcestershire. Cook until onions are translucent. Add the chili mix and stir well. Add remaining ingredients and simmer 1 to 2 hours.

Serve hot with sour cream, shredded cheddar and/or tortilla chips.

Cowboy Chili

1 lb boneless beef chuck, cut into chunks
1 lb boneless pork chops, cut into chunks
1 large sweet onion, chopped
1 large bell pepper, chopped
1 tbsp minced roasted garlic
1 lb dried pinto beans, washed
4-6 tbsp Mexene chili powder
1 tbsp cumin
1 tbsp dried cilantro
28-oz can crushed tomatoes
32-oz carton beef broth
1 heaping tbsp diced pickled jalapenos
Garlic salt and pepper
15-oz can Hormel tamales in Beef Sauce

Combine all ingredients, except tamales in a crock pot. Cover and cook on low for 8 hours or until beans are done. Remove the tamales from the cans and take off paper wrappers. Cut each tamale in 3 or 4 slices crosswise and add to the chili in the crockpot. Cook for another hour or so until the tamales are completely heated. Serve with shredded cheddar, minced onions and tortilla chips if desired.

This was OK. It needed something but I'm not sure what. Adapted from recipe in Southern Living's 1986 Annual Recipes.

She-Man Chili

She-Man Chili

Inspired by Monica's He-Man Chili at allrecipes.com, I've had to change the name because a "He-Man" would have used beer - not wine!

2 tbsp bacon fat
1 lb smoked sausage, cut into 1/2" slices
1 1/2 lbs ground chuck
Garlic salt and pepper to taste
1 red onion, chopped
1/2 yellow bell pepper, chopped
3 tbsp chili powder
1 tsp cumin
1/4 tsp cinnamon
1 tbsp beef bouillon granules
1/2 cup red wine
28-oz can crushed tomatoes
11.5 oz can V-8
1 tsp honey
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can dark red kidney beans

Melt the bacon fat in a large Dutch oven and saute the sliced sausage until lightly browned. Remove sausage and set aside. Drain off the fat, and crumble the ground chuck into the same pot. Season with garlic salt and pepper and brown well, stirring occasionally. Add the red onion and bell pepper and cook until the onions are translucent. Add the remaining ingredients and bring to a simmer. (If you want thinner chili add some water) Cook, uncovered for 1 hour. Add the sausage to the chili and continue to simmer for another hour.

This was pretty good chili...but in my opinion, beer would have been better than the wine.

Chili-Rice Salad

Chili-Rice Salad

Hot, cooked rice
Hot, leftover cooked chili
shredded lettuce
chopped tomatoes
corn chips
shredded cheddar
sour cream

Place a mound of rice on your plate and cover with hot chili, lettuce, tomatoes, corn chips, cheese and sour cream. Eat up.

Love it! John adds chopped onion to his.

Cathy's Crockpot Chili

Cathy's Crockpot Chili

1 1/2 lbs lean ground chuck
1 lb Jimmy Dean's Hot sausage
Salt & pepper to taste
1 large sweet onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 yellow bell pepper, diced
1 heaping teaspoon Spice World's minced roasted garlic
3 tbsp Mexene chili powder
1/2 tbsp chipotle chili powder
1 tbsp cumin
2 tsp dried cilantro
1 tsp sugar
14-oz can beef broth
14.5-oz can fire roasted diced tomatoes
28-oz can crushed tomatoes
6-oz Guinness Extra Stout
1 heaping tablespoon Mt. Olive's diced jalapenos
1 can Bush's Chili Beans in Medium sauce
1 can Bush's dark red kidney beans, drained
1 can Bush's dark red kidney beans, undrained
1 can Bush's black beans, drained

Combine the ground chuck, sausage, salt and pepper, onion and bell peppers in a large skillet. Brown and crumble into small pieces, stirring often, until meat is done. Drain and put the meat and vegetables into a large crock pot. Add all the remaining ingredients. Stir well and cook on low for several hours.

Beefy Black Bean Chili

Beefy Black Bean Chili

1 lb boneless lean beef, cut into 1 to 2" cubes (cubed pork is also good in this)
1 lb dried black beans, rinsed and drained
1 large onion, chopped
1 tsp minced garlic
3 tbsp chili powder
1-1/2 tbsp cumin
1 tsp dried cilantro
1/4 cup chopped oil packed sun-dried tomatoes, drained
48 oz carton beef broth
28 oz can crushed tomatoes
1 tsp Hershey's Special Dark Chocolate syrup (or plain chocolate syrup)
1 tsp sugar

Combine the first 9 ingredients in a crock pot. Stir and leave to cook on low all day. About 1 to 2 hours before serving, stir in the tomatoes, chocolate syrup and sugar and continue cooking until dinner time.

This is good served in a bowl with shredded cheese, a dollop of sour cream and a sprinkle of sliced green onions. It's also very versatile....I've served it over rice, pasta, and baked potatoes and it's always well received by the family. With tortilla chips or without.