Chili

Chili! There are so many different ways to make chili! In my house it becomes a big debate on beans and heat. Richard like pinto beans and I like kidney beans, I like some heat and Richard like it hot, hot, and hot! Tonight I won the big bean debate, and put kidney beans and the chili!

Let’s be fair here the only reason I won was because the only kind of beans I had in the pantry were kidney beans. As for the heat he does what he always done he adds hot sauce to his chili.

Chili

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz.) can kidney beans or pinto beans
1 (14 ½oz.) can diced tomatoes
1 (15 oz.) tomato sauce
1 teaspoon salt
1 to 2 tablespoons chili powder (your choice)

In a large skillet cook ground beef, onion and garlic until meat is brown and onions are tender; drain.

Stir in remaining ingredients; bring to a boil; reduce heat and simmer for 20 minutes.Pin It

Chili Mac

I have been making this dish for 25 years; it is so simple and quick and it’s all done in the same pan; which means fewer dishes to wash. We love to top it with cheddar cheese and for a kick you can add hot sauce that is the way Richard likes to eat his. So give this dish a try I know that it will become a family favorite just like it has been in mine.

Chili Mac
1 pound ground beef
1 small onion, chopped
2 cups elbow macaroni; uncooked
1 (15oz.) can tomato sauce or 1 can diced tomatoes
2 cups water
1 to 2 tablespoons chili powder
Salt and pepper to taste

Brown ground beef and onions in a large skillet drain. Add macaroni and tomato sauce, water and seasonings. Cover and let simmer. Stir occasionally to prevent sticking and add more water when necessary. Cook until macaroni is softened (about 20 minutes).Pin It

Chicken Chili with Cheddar Cornbread Dumplings

The weather here and California has been so strange this year, it has been so cold and raining for the past two days, it seems like we are having a second winter this year. Because it has been so cold it has put me in the mood for chili. At work today I was looking through an old Better Homes and Garden magazine when I came across a recipe for chili with corn bread dumplings, I thought that it sounded so good and simple. So when I came home today I made up this chili recipe and I used their dumpling recipe I just changed it a little. This recipe is a keeper, it so hits the spot on this cold “second” winter day.

Chicken Chili with Cheddar Cornbread Dumplings
3 cups chopped cooked chicken breast
1 tablespoon oil
1 small onion, diced
1 (14oz.) can diced tomatoes
1(15oz.) can tomato sauce
1(4oz.) can diced green chilies
1 cup water
3 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon cumin powder
1(15 oz.) can red kidney beans
1 small box cornbread mix
1 egg
½ cup cheddar cheese, grated
1/3 cup water

In a Dutch oven sauté diced onion in oil over medium high heat until tender; add diced tomatoes, tomato sauce, diced green chilies, chili powder, garlic powder, cumin, kidney beans and cooked chicken breast. Bring to a boil.

In a small mixing bowl combine corn bread mix, egg, cheese and 1/3 cup water, drop by tablespoons into boiling chili, lower to a simmer; cover and cook without opening the lid for 15 minutes. Serve with extra grated cheddar cheese.Pin It

13 Bean Turkey Chili

When I was shopping the other day I threw a bag of dried beans the kind that has 13 different types of beans in the bag into my shopping cart. I was thinking that I would make soup with the beans because I still have the ham bone leftover from Christmas in the freezer. Then my brain stated turning over recipes in my head. I asked Richard if he would like me to make bean soup or chili with the beans, he chose the chili.
Because you are using dried bean make sure you soak them over night then change your water and rinse the beans before cooking them, I also change the water and rinse them again after cooking them the first couple of hours because the water was dark.
This was the first time that I made chili from dried beans and if I do say so myself they turned out great.
I served my chili with Jalapeno Corn Bread.

13 Bean Turkey Chili
2 cups dried 13 bean mix
1 pound ground turkey
1 large onion, chopped
2 cloves garlic, minced
2 whole Jalapeno peppers, chopped
2 (4 oz.) cans diced green chilies
2 (14.5 oz.) cans diced tomatoes
1(15 oz.) can tomato sauce
4 cups water
4 chicken bouillon cubes
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder

Rinse and clean beans; soak overnight in water.

Drain beans; rinse. Add beans to a large stock pot; cover with water and cook 1 ½ to 2 hours, or until beans are tender. Drain water and rinse beans again. Return beans to stock pot.

In a large skillet brown ground turkey, onion and garlic in 2 tablespoons of oil; drain.

Add to stock pot with beans.Add the remaining ingredients

and simmer 2 hours or until beans are tender.

For mild chili remove the seeds before chopping the jalapeno peppers.Pin It