Turn Up the Heat, It’s Chili Season!

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.

white-chicken-chili

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

Chili Corn Carne - traditional mexican food, in wooden bowl,

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.

debdoozles-chili

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.

Skyline Chili 3-way
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.

Appealing Banana Recipes

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The other day a few co-workers and I were discussing the ideal ripeness of bananas. Some of us like them best when the pulp is a bit firm and the peel is all yellow with green tips. Others prefer to eat them when the banana is a little mushy and the skin is covered with brown specks, which is apparently more flavorful and better for you. One thing we agreed on is how quickly this sweet, delectable fruit can go from bright green and barely ripe to dark brown and slimy.

Our conversation got me thinking about all the bananas I’ve wasted over the years because they were past their prime. Silly me, I could have used them in tasty treats like banana bread, banana bars or banana muffins!

Granted I don’t bake much, but I decided I needed to find ways to salvage overripe bananas (I have a habit of buying a bunch and forgetting to eat them until it’s too late). I’ve included some recipes here and I guarantee you’ll go bananas over them! (Sorry, I had to slip that in there.)

Banana Streusel Muffins (Yields 1 dozen)

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Tweak the recipe a bit to go from Banana Streusel to Banana Nut Muffins!

Ingredients:
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
3 large very ripe bananas, mashed
¾ cup sugar
1 egg, lightly beaten
½ cup butter, melted
Topping:
1/3 cup packed brown sugar
1 tbsp. all-purpose flour
1/8 tsp. ground cinnamon
1 tbsp. cold butter

Directions: Preheat oven to 375ºF.  In a large bowl, combine dry ingredients. In a separate bowl, combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three quarters full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake for 18-20 minutes or until muffins test done with toothpick. Cool pan on for 10 minutes before removing muffins.

Variation: use the same recipe for Banana Nut Muffins only skip the topping and add a half cup of chopped walnuts to the batter before baking.

 Recipe courtesy of Taste of Home

Gluten-Free Banana Bread with Blueberries
A co-worker brought this bread in one day (his wife’s recipe) and if he hadn’t told me beforehand, I never would have guessed it was gluten-free!

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Who knew gluten-free bread could taste so good?

Ingredients
2 cups gluten-free baking flour – click here for a guide to gluten-free flours
1 tsp. baking soda
½ tsp. salt
½ cup butter, softened
1 cup white sugar
2 eggs
2 tbsp. vanilla extract
2 ripe bananas, mashed
1 cup fresh blueberries

Directions: Preheat oven to 350ºF. Grease large loaf pan. In a medium bowl, mix together Flour Blend, baking soda and salt. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (the color will be lighter too). Add 1 egg and blend with butter mixture before adding the second egg and vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until combined into a thick batter. Fold blueberries into the batter and pour into loaf pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let pan sit for 10 minutes before removing bread and cooling on a wire rack.

banana bars

These bars are so moist and delicious they melt in your mouth!

Banana Bars with Cream Cheese Frosting

Ingredients:
1 cup granulated sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
Cream Cheese Frosting
1 package cream cheese, softened
1/3 cup butter or margarine, softened
1 tsp. vanilla
2 cups powdered sugar

Directions: Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable. Spread cooled bars with Cream Cheese Frosting. Store covered in refrigerator.

Recipe & photo from Bettycrocker.com

Fried Banana & Peanut Butter Sandwich
A favorite of Elvis Presley (and my husband) – it’s like a grilled cheese sandwich only with peanut butter and bananas. Sounds like a weird combo, but it’s actually pretty good!

Ingredients:
2 slices white bread
2 tsp. butter
1 small ripe banana, peeled and sliced
2 tbsp. creamy peanut butter

Directions: Spread peanut butter on one side of bread slice. Top with sliced banana. Cover with other slice of bread and butter both sides. Heat skillet over medium heat and fry the sandwich on each side until golden brown and peanut butter is melted, about 4 minutes.

Check out our Sweet Tooth board on Pinterest for other appealing banana recipes & more!

FINAL NOTE: Instead of tossing the banana peels, save them for composting!

Enjoy!

Smart Perks Blogger Catherine B. loves fresh fruit. She just needs to remind herself to snack on berries, grapes or bananas instead of junk food.

Photos by Mary Haehn.