Chili is a popular dish for several reasons, including its delicious taste, versatility, and cultural significance. Chili is known for its bold and complex flavors. It combines ingredients like ground meat, beans, tomatoes, and a variety of spices, including chili powder, cumin, and garlic, to create a rich and spicy taste that appeals to many people’s palates. The level of spiciness can also be adjusted to suit individual preferences. It can be customized to meet different dietary preferences and restrictions. You can make it with various types of meat (or opt for vegetarian or vegan versions), adjust the level of heat, and add a wide range of toppings and accompaniments such as cheese, sour cream, onions, and cornbread. Here are our three favorite chili recipes that we’ve loved so far.
The Classic
The Ultimate Classic Chili – This timeless chili recipe mirrors the one your mom used to prepare, featuring ground beef, beans, and a straightforward homemade medley of chili spices.
Ingredients (Serves 6)
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions:
- Heat the olive oil in a large soup pot over medium-high heat for two minutes.
- Add the onion and cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot and use a wooden spoon to break it apart.
- Cook for 6-7 minutes until the beef is browned, stirring occasionally.
- Stir in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato
sauce. Stir thoroughly. - Bring the liquid to a gentle boil, then reduce the heat to low or medium-low to let the chili simmer uncovered for 20-25 minutes, stirring from time to time.
- Remove the pot from the heat and allow the chili to rest for 5-10 minutes
before serving.
The New
This slow cooker chili recipe offers a distinctive flavor experience by blending turkey with butternut squash, corn, cranberries, and a touch of jalapeno pepper, creating a one-of-a-kind culinary delight.
Ingredients (Serves 6)
- 1 pound turkey breast tenderloin, cut into 1-inch pieces
- 1 28 ounce can diced tomatoes
- 1 15 ounce can black beans, rinsed and drained
- 1 8 ounce can tomato sauce
- 1 cup peeled, seeded and cubed butternut squash or pumpkin
- 1 medium onion, chopped
- ½ cup chicken broth
- ½ cup frozen whole kernel corn
- ½ cup dried cranberries
- 1 fresh jalapeño pepper, seeded and finely chopped
- 1 tablespoon chili powder
- 1 clove garlic, minced
- Chicken broth
- 2 cup shredded fresh spinach
- 4 ounce Monterey Jack cheese with jalapeño peppers, shredded (1cup)
Instructions:
- In a 5-quart slow cooker, mix together turkey, tomatoes with their juice, beans, tomato sauce, butternut squash, onion, 1/2 cup of chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.
- Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours.
- Just before serving, incorporate the spinach, and garnish each serving with cheese.
Source: New World Chili (bhg.com)
The Veggie
Leave behind the hearty, comforting fare, as this chili assures an invigorating bowlful, thanks to its harmonious blend of sweetness, spiciness, and a zesty citrus kick.
Ingredients (Serves 6)
- 1 tablespoon canola oil
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium red sweet pepper, seeded and cut into 1/2-inch pieces
- ½ cup coarsely chopped onion (1 medium)
- 1 fresh jalapeño chile pepper, chopped*
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 3 cup vegetable broth
- 1 14.5 ounce can black beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes, undrained
- 1 cup frozen whole kernel corn
- ¼ cup snipped fresh cilantro
- ¼ cup lime juice
- Salt
- Ground black pepper
- Shredded cheddar cheese
- Snipped fresh cilantro (optional)
Instructions:
- In a large Dutch oven, heat some oil over medium-high heat. Introduce sweet potatoes, sweet pepper, onion, jalapeño pepper, and garlic into the pot. Sauté for approximately 4 minutes or until the peppers and onions have softened, stirring occasionally.
- Incorporate chili powder, cumin, and cayenne pepper into the mix, then lower the heat to medium. Cover and cook for 7 to 8 minutes, or until the sweet potatoes are tender, giving it an occasional stir.
- Add the broth, beans, and tomatoes to the pot, and bring it to a boil while stirring intermittently. Mix in the frozen corn and reduce the heat. Allow it to simmer, uncovered, for 15 minutes.
- Finally, stir in 1/4 cup of cilantro and lime juice. Season with salt and black pepper to taste. Garnish each serving with cheese and, if desired, additional cilantro.