Chili Powderiffic Chili, by Charity

Ingredients:
1lb ground elk or beef
1 can of tomato juice (46 oz)
1 can of tomato sauce (29 oz)
1 can of kidney beans (15 oz)
1 can of black beans (15 oz)
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 ground cumin
1/4 cup chili powder

Directions:
Brown meat in a deep pot, i use my noodle pot. While the meat is browning i rinse the cans of beans. Once it is brown you can add the tomato sauce and juice and then i add the seasoning. After it is all mixed together you can add the beans. I found that the seasonings mix together easier if you add the beans last. Let it come to a boil and then put on simmer until supper. The longer it simmers the thicker the sauce will become. So it all depends on when you remember to start it. I like to simmer it for at least 1 hour. Goes good with corn bread or saltine crackers and we add cheese to it.

White Chili with Chicken, from Amy

INGREDIENTS
*2 tablespoons EVOO
*2 cups cubed cooked chicken
*2 cans (14 1/2 ounces each) white beans, drained and rinsed
(I like to use one can of Navy Beans and one can of Great Northern Beans
*1 cup chicken broth
*1 can (4 1/2 ounces) chopped green chiles
*1/4-1/2 of a small onion, diced
*1 teaspoon ground cumin
*1/2 teaspoon oregano
*1/2 teaspoon garlic powder
*1 can of cor, drained (or 1/2-1 10 oz. bag of frozen corn)

DIRECTIONS

1. Pour EVOO in large soup pot, heat and then add chicken. Cook chicken until browned.

2. Place remaining ingredients in soup; mix well. Bring to boil on medium-high heat.

2. Reduce heat to low; simmer, uncovered 15 to 20 minutes until heated through.

Chicken Chili, from Karli

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes*
4 garlic cloves, minced
1 medium onion, chopped
2 tablespoons cooking oil
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cans diced tomatoes, with liquid
2 cans condensed chicken broth
2 cups water
1 can tomato paste
2 cans kidney/navy/chili beans (whichever you prefer), rinsed and drained

Directions

In a 5-qt. Dutch oven, cook onion and garlic in oil over medium-high heat until onion is tender. Add chicken; cook and stir constantly until browned. Add the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40-60 minutes.

*I have also made this with shredded chicken and it is good that way too.

Drunken Chili, an idea from Kris

This is the revised recipe...

- 1.25 lb extra lean ground turkey breast
- 8 cloves garlic (more or less depending on your taste), minced
- 1 green bell pepper diced
- 1 large white onion or 2 small ones, diced
- 1 TBSP olive oil
- 2 serrano chilis, with seeds and ribs, finely diced
- 3 jalapeno peppers with seeds and ribs, finely diced
- 2 heaping TBPS ground cumin
- 1/4 cup chili powder
- 2 teaspoons cayenne pepper
- 2 teaspoons red chili flakes
- 2 cups beef broth
- 1 large TBSP Better than Bouillon beef base (or 2 beef bouillon cubes)
- 2 cans dark red kidney beans, drained and rinsed
- 2 cans black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 bottles dark beer (Guinness works well)
- 1 large can diced tomatoes
- 1 can tomato sauce (optional - makes it a little more tomato-y)

Sweat onions, garlic, peppers (spicy and mild ones) in olive oil for 5 minutes. Add ground turkey and brown over medium heat, mixing into the onion mixture. Add powdered spices when turkey is done. Mix well. Add remaining ingredients and bring to a boil. Once boiling, lower heat and simmer chili for 1.5 - 2 hours, stirring occasionally. This allows the excess water to boil off, leaving more thick chili. Some like a chili soup, in that case add a little more beef bouillon (or more beer - who's keeping track?!)

This is what my chili recipe has pretty much become. Granted, I never measure anything so all measurements are guesses, not exact. It's mostly a cook by feel/taste thing... I like it spicy, if you don't, then omit and/or reduce the spicy ingredients...

White Bean Chicken Chili, from Carrie

1 lbs ground chicken
2 cans of white beans (drained and rinsed)
1 container of chicken stock (I used a 32oz-er)
1 16oz jar of salsa verde
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp oregano
Garlic (I used Garlic Garlic form Tastefully Simple)
hot pepper flakes, salt, pepper to taste

Brown chicken, dump everything together, simmer until beans are soft. Serve.

Cheap Asshole Chili, from Michelle

Turkey chili can stretch like a mo fo.

I use ground turkey. If you use two pounds, you can add one or two cans each of black beans and red kidney beans, a 28-oz can of diced tomatoes, chili powder to taste, cumin to taste, and a small can (4oz? 5oz?) of tomato sauce. Throw some chicken stock (or water if it's really cheap asshole time) in it if it's too thick. I've been eating plain old chili all week (over tortillas or a handful of Fritos with a dollop of fat free sour cream).

You can turn leftovers into burrito filling by mixing about 2 c of the chili w/ some shredded cheese (and sneak more cheap veggies in if you want--a cup of succotash (corn and baby lima beans), then put the filling in some flour tortillas, cover w/ more shredded cheese, bake at 400 for about 30 mins (if the chili was previously refrigerated). I like to mix prepared chili sauce w/ sour cream and serve hot.

Cincinnati Chili, from Betsy

Cincinnati Chili

1 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, pressed
1 14.5-oz. can diced tomatoes, undrained
1 16-oz. can tomato sauce
1 6-oz. can tomato paste
1 cup water
2 cans red kidney beans, rinsed and drained
1 tbsp. chili powder
1 tsp. sugar
1/4 tsp. cinnamon
1 lb. spaghetti
shredded Cheddar cheese for topping

In a large pot, heat olive oil over medium-high heat and saute the onion until golden. Add garlic and saute a minute longer.

Stir in Tomatoes with juice, tomato sauce, tomato paste, water, kidney beans, chili powder, sugar, and cinnamon. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Meanwhile, cook pasta according to package directions. Drain and set aside, keeping warm.

Serve chili over spaghetti; sprinkle with Cheddar cheese.

(adapted from Saving Dinner, by Leanne Ely. The original recipe also calls for diced green bell pepper, which I omit.)

Suggested by Carrie - Caribbean Turkey and Sweet Potato Chili

From Sandra Lee's Semi-Homemade 20 Minute Meal cookbook:

Caribbean Turkey and Sweet Potato Chili
1 tbsp extra virgin olive oil
1 1/4 lb ground turkey
1 tsp bottled minced garlic
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet potatoes rinsed, drained and diced
1 can (14.5 oz) diced tomatoes with onion
1 can (14.5 oz) chicken broth/stock
1 cup mango nectar (Kerns or Goya brand)
1 packet mild chili seasoning mix (McCormick)
1/2 tsp ground allspice
chopped fresh cilantro (optional)

Heat oil in skillet. Add turkey and garlic, stir until brown.Add broth, beans, potatoes, tomatoes, seasoning packet, nectar, and allspice. Bring to boil, reduce heat, simmer for 10 minutes. Serve into bowls, top with fresh cilantro. Makes 4 servings.

Bulgur Chili, by Jenifer and Jan

needed to post a recipe we use for chili- it calls for bulgur which many have mistaken for ground meat when we serve it. We like to serve it with homemade cornbread:

1 tsp olive oil
2 med onions, chopped
1 med green pepper, chopped
1 med red perpper, chopped
3 garlic clove, minced
2 c fresh mushrooms, sliced
2 c red kidney beans, cooked (you can get canned)
2 c chickpeas, cooked (again canned will do)
1/2 c bulgur (or you can use COUS COUS!), rinsed
26.5 oz can diced tomatoes
1 c salsa (we use hot- but to your liking)
1/2 c water
1 tbs chili powder
1 tsp dried basil
1/2 tsp ground pepper
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne
1 tbs unsweetened cocoa powder
1 tsp sugar
1 c corn nibblets (frozen works very well)
1. Heat oil in large pot- saute onions, peppers & garlic for 5 minutes on med
2. Add mushrooms; saute 4-5 mintues
3. Add remaining ingredients except corn
4. Increase heat to high- bring to boil
5. Decrease to medium and simmer, covered, for 25 minutes. Stir occasionally.
6. Stir in corn- simmer until heated through

Chili from Stephanie

Chili

Everybody has something to say about this chili.

1 1/2 lb ground beef

1 clove garlic, minced

1/2 to 1 green pepper, diced

3/4 medium onion, diced

2 cans dark red kidney beans

2 cans whole kernel corn, drained

2 cans diced tomatoes with added flavors of choice

10 oz can tomato paste

1/2 tbsp chili powder

Brown ground beef and break into very fine pieces. Add garlic, green pepper, and onions and sautee for a minute. In a soup pot, combine all ingredients including beef mixture. Simmer for at least 15 minutes - cook for hours if possible. Serve hot, sprinkle with shredded cheddar cheese.

This could also be done in a crock pot with much success. Serve with cornbread.

Chicken chili from Lisa

For the chicken chili-

1 package of chicken breasts cut up into pieces

1 can of hominy, drained

1 can of black beans drained,

1 can of white beans drained

1 packet of low sodium taco seasoning

1 can of cream of chicken soup

Mix it all together & put on low for 6-7 hours, high 3-4. When you first stir it, you'll think that there's definitely not enough liquid, but there will be. If you like it soupier, add some chicken broth.