Chili

When the weather turns cold, it seems like the perfect time for chili. Today's six chili recipes are sure to warm you from the inside out. Check out the 30-Minute Chili with Ground Beef and Beans, the Quick and Easy Chili, or any of the other chili recipes in today's post. Enjoy!

TEXAS CHILI

One of my dad’s recipes. Note: Actually, it is the one he said he found in the airline magazine. Whenever Dad fixed this, he’d have to make 2 batches of chili: this for those brave enough to try it, another for everyone else, somewhat cooler.

A funny anecdote: Dad had been involved in Civil Defense when we lived in New York. He had a friend who was also in C.D. who swore that since he'd grown up in New Mexico, he could eat anything spicy hot without it bothering him; in fact, the hotter it was, the better he liked it.

One evening, Larry and his wife came to dinner. Dad had invited them, fixing up a batch of this chili, along with the milder batch. Larry was served the hot stuff. Next time Dad went to a C.D. meeting, he overheard Larry state, "I can eat anything hot - except John S's chili!" Be forewarned!

Ingredients

3 balls ground beef suet

4 slices bacon, cut up

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

2 Bernudea onions, chopped

1 T paprika

3/4 tsp. black pepper

1/4 tsp. cayenne

6-9 T chili powder

2-4 walnut-size pieces suet

1 can beef broth

1 tsp. oregano

3 cans measured water

3/4 tsp. cumin

6 C tomatoes & juice

1 2/3 T salt

1 1/2 lbs. drained kidney beans

Directions

In heavy pot place 3 balls suet with bacon. Cook out fat. Add & brown beef & chopped chuck. After browning, add garlic. Cook lightly. Add remainder of spices. In another pot, heat 2-4 pieces of suet. Add onions. Cook until almost burned. Add to meat pot. Deglaze pot with meat broth. Add water, tomatoes & juice. Mash tomatoes into chili. Cover & simmer slowly 1 1/2-2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

QUICK AND EASY CHILI

I first had this at my former in-laws' house. It is about as quick and simple as you can get. It took me a while to warm up to this chili, after eating Dad's Texas Chili. No matter; my younger two love it, and I've grown to like it.

Note:The beans were pretty much required for this recipe. I usually don't push certain brands, and I suppose that other cans of chili beans could be used. But when I fix their dad's/paternal grandparents' chili, I use the beans listed. I've also added the oil to this, but this was not an original part of the recipe.

Ingredients

2 T olive oil

1 pound ground beef

4 cans Ranch Style beans

1 can tomato soup

Chili powder, to taste

Directions

Brown ground beef in oil. Add beans, soup, and chili powder. Stir, heat, eat.

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1 1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.

DEEP, DARK AND STOUT CHILI

Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups chili.

Source: CanolaInfo

Recipe and image appear courtesy of CanolaInfo.org.

You can view this online at https://diabeticgourmet.com/diabetic-recipes/deep-dark-and-stout-chili.

Ingredients

2 Tbsp canola oil

1-1/2 lb extra lean ground beef (or 1 lb extra lean ground beef and 15-oz can kidney beans, rinsed and drained)

2 cups diced green bell peppers

1 cup diced red onion

3 cans (14.5 oz each) no-salt-added stewed tomatoes

1 bottle (12 oz) dark stout beer

3 Tbsp chili powder

1-1/2 Tbsp ground cumin

1-1/2 Tbsp smoked paprika (optional)

1 Tbsp sodium-free beef bouillon granules

1 tsp salt

Toppings:

1/2 cup chopped fresh cilantro leaves

1/2 cup finely chopped red onion

1 medium lime, cut into 6 wedges

Directions

Heat 1 Tbsp canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.

Meanwhile, in a saute pan heat remaining 1 Tbsp canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.

Serve chili with choice of toppings placed in three small bowls.

Notes:

Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.

Nutritional Information Per Serving: Calories: 240; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 5 g; Sodium: 480 mg; Cholesterol: 45 mg; Protein: 20 g; Carbohydrates: 18 g

SIMPLE, PERFECT CHILI

This comes from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099.

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

BEEF AND PINTO BEAN CHILI

This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1 1/4 cups; Difficulty: Easy

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz Frozen pepper strips with onions

1 large clove Garlic, minced

1 pound uncooked lean ground beef

15 1/2 oz Canned pinto beans, rinsed and drained

14 1/2 oz Canned tomatoes with green chilis

1 cup Canned crushed tomatoes fire roasted

2 tsp chili powder

1/4 tsp Dried oregano, crumbled

1/4 tsp Table salt

1/4 tsp Black pepper

Directions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.