Chili is the perfect fall dish. Think about it. Few foods are more satisfying on a cool, crisp evening than a hearty bowl of chili. Serve this savory stew on game day and you’re sure to score a lot of points with hungry football fans. And, because it’s so versatile (have you seen all the different chili recipes online?), it appeals to any appetite.
Some like their chili muy caliente (very hot) with loads of sweat-inducing peppers that set our tongues ablaze, while others prefer a milder version, with just a dash of cumin and cayenne. In Texas they leave out the beans (it’s called “Bowl ’o Red”), and in Ohio they serve it over pasta (aka Cincinnati Chili). So, how you make and take your chili seems to be a matter of taste, tradition, and location.
Every October we have a Chili Cook-Off at work. Resident “chefs” bring in slow cookers filled with their homemade creations, and by noon people are lined up with bowls in hand, eager to treat their palates to a range of flavorful and fiery concoctions. My taste buds are tingling already!
Since we tend to consume a lot of chili this time of year – at football parties, potlucks, everyday meals, AND cook-offs – I thought I’d share a few recipes, including some award winners! Note: if you can’t take the heat, just tweak the recipe a bit or go with one that’s a little less zingy.
The 1st place winner in our last chili cook-off. One taste and you’ll know why!
Southwest White Chicken Chili
This is my absolute favorite chicken chili recipe and it’s gluten-free!
Ingredients:
3-4 chicken breasts, cooked and shredded
2 (14.5 oz.) cans black beans, rinsed
2 (14.5 oz.) cans sweet corn, one drained & one with liquid
2 cans diced tomatoes with green chilies
2 pkgs. dry ranch dressing mix
2 (8 oz.) pkgs. cream cheese
2 tsp. chili powder
2 tsp. onion powder
2 tsp. cumin
1(14.5 oz.) can of chicken broth (optional)
Directions:
1) Place cooked, shredded chicken in the bottom of a slow cooker.
2) Pour the beans, corn, and tomatoes over the chicken. Mix in the ranch mix and spices. NOTE: This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much, just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese.
Serves 6-8. Recipe courtesy of glutenfreemakeover.wordpress.com. Photo: dennyssupervalu.com
This recipe is loaded with extra-hot peppers, so it definitely has some kick to it!
Matschina’s Ghost Chili
If you like it hot, I mean really hot, this one’s for you!
Tip: Keep dairy products (e.g., ice cream or milk) on hand to tone down the heat from the peppers. Wear gloves when cutting chili peppers.
Ingredients:
7 ghost peppers, julienned
5 habanero peppers, julienned
5 jalapeño peppers, julienned
1 yellow bell pepper, julienned
2 medium white onions, chopped
7 cloves garlic, minced
1 lb. spicy Italian sausage
3/4 lb. applewood smoked bacon
3-4 (28 oz.) cans of San Marzano tomatoes
Vegetable oil
1 tsp. ground cumin
1 tsp. cayenne pepper (or to taste)
1 tsp. smoked paprika
1 tsp. dried oregano
Salt & pepper, to taste
All-purpose flour (optional)
Directions:
1. Using a sauté pan, heat oil to medium heat and add garlic. Simmer garlic for one minute; add peppers and onions and sauté until onions are translucent and peppers are heated yet crisp (not soggy). Place in cooking pot (without heat).
2. In another pan, brown sausage, adding salt and pepper to both. Drain grease. Add to cooking pot.
3. Cook bacon. Drain grease. Chop. Add to cooking pot.
4. Add tomatoes straight from the can to cooking pot. Break up tomatoes with cooking spoon into bite-size pieces, but not so much that you have created a sauce. Add up to all 4 cans to cooking pot, depending on your desired consistency.
5. Add all spices to taste, using a smaller amount of oregano than the first three on the list and then salt and pepper to taste.
6. Simmer everything in cooking pot on low-medium heat for 3-4 hours to allow flavors to come together.
7. Serve with flour tortillas, cheese, onions, sour cream, and chives.
Simple to make and full of flavor – no wonder it got 5 stars on allrecipes.com!
Debdoozie’s Blue Ribbon Chili
This is one of the easiest and tastiest chili recipes out there!
Ingredients:
2 lbs. ground beef
1/2 onion, chopped
1 tsp. ground black pepper
1/2 tsp. garlic salt
2 1/2 cups tomato sauce
1 (8 oz.) jar salsa (mild, medium. or hot, depending on your taste)
1 pkg. chili seasoning mix
1 (15 oz.) can light red kidney beans
1 (15 oz.) can dark red kidney beans
Directions: In a large Dutch oven over medium heat, combine ground beef and onion; sauté for 10 minutes or until meat is browned and onion is tender. Drain grease. Add black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat to low and simmer for at least one hour. Serves 8.
Recipe and photo from allrecipes.com.
For True Texas Chili, try this recipe from epicurious.com.
Wondering how chili tastes with spaghetti? Here’s a recipe for Cincinnati “Skyline” Chili from americanfoodroots.com.
Go meatless with this Contest-Winning Vegetarian Chili from Taste of Home.
Now that I’ve enticed you with all these amazing recipes, it’s time to indulge your chili cravings!
Find more great comfort food recipes on our Smart Perks Pinterest Board!
Smart Perks blogger Catherine B. likes to get out and enjoy the fall weather, but when winter comes she’d rather hibernate.
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