Chili

If you love chili as much as I do, today's post is for you. Check out the Texas-Style Chili, the Easy Pork Chili, and the rest of today's yummy chili recipes. Enjoy!

ULTIMATE VEGAN CHILI

This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!

"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.

Ingredients

2 Tbs. olive oil

1 large onion, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

1 chipotle chile in adobo sauce, drained and minced

8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)

2 8-oz. pkgs. seitan, chopped (3 cups)

3 Tbs. tomato paste

2 tsp. smoked paprika

2 tsp. dried oregano

1 1/2 tsp. chili powder

3/4 tsp. celery salt

3 15-oz. cans chili beans, partially drained

1 cup chopped carrots (2 to 3 large carrots)

2 Tbs. low-sodium tamari or soy sauce

1 Tbs. vegan Worcestershire sauce

Preparation

Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

TEXAS-STYLE CHILI

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”

Yield: 12 servings; Time: 2 hours.

This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.

Ingredients

1 tablespoon whole cumin seeds

1 1/2 teaspoons whole coriander seeds

4 pounds beef chuck roast or steak

1 teaspoon salt, more to taste

3 tablespoons vegetable oil, plus extra as needed

1 large yellow or white onion, chopped, plus extra chopped onion for serving

6 large garlic cloves, minced

4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

1 (12-ounce) bottle Negra Modelo beer

1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles

1 ounce unsweetened chocolate

3 whole dried large red chiles, such as New Mexico or guajillo

Chopped fresh cilantro, for serving

Fritos or warmed flour tortillas, for serving

Preparation

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

HEARTY SLOW COOKER CHICKEN CHILI

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.

“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

2 pounds boneless chicken breasts (about 4 large chicken breast halves)

1 cup onion (chopped)

1/2 cup green bell pepper (chopped)

2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)

1 (15-ounce) can great northern beans (rinsed and drained)

1 (15-ounce) can pinto beans (rinsed and drained)

1 (14.5-ounce) can stewed tomatoes

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 1/2 cups corn kernels (frozen, thawed)

1 tablespoon chili powder (heaping)

1 teaspoon cumin (ground)

1 teaspoon dried oregano

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper (freshly ground)

1 bay leaf

Garnish: sour cream or shredded cheese

Optional: chopped fresh cilantro

Directions

Gather the ingredients.

Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.

Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.

Remove the bay leaf.

Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.

Serve with cornbread, crackers, or crusty bread.

Tips

Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.

For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.

Recipe Variations

Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.

For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.

Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.

Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.

WEEKNIGHT TWO-BEAN CHILI

This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.

Ingredients

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable or chicken broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

EASY PORK CHILI

Recipe Yield: Yield: 4 servings

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

View this online at https://diabeticgourmet.com/diabetic-recipe/easy-pork-chili.

Ingredients

1 pound ground pork, lean

1 (15-oz) can chili beans, undrained

2 (14-1/2-oz) cans diced tomatoes, in juice

1-1/2 cups water

1 tablespoon chili powder

1-1/2 teaspoons cinnamon

1/2 teaspoon dried oregano leaves

salt, to taste (optional)

Directions

Cook ground pork over medium-high heat in 12-inch, nonstick skillet for 3 to 4 minutes or until pork is no longer pink, breaking pork in to small crumbles.

Drain and discard any juices.

Stir chili beans, tomatoes, water, chili powder, cinnamon and oregano into pork in skillet.

Cover and bring to boil. Reduce heat to medium. Uncover and simmer for 3 to 5 minutes or until desired consistency. If desired, season to taste with salt.

Nutritional Information Per Serving: Calories: 290; Fat: 6 g; Saturated Fat: 2 g; Fiber: 8 g; Sodium: 900 mg; Cholesterol: 65 mg; Protein: 31 g; Carbohydrates: 27 g