Chili

With the weather starting to cool off, this seems like the perfect time for a nice pot of homemade Chili. Check out the White Chicken Chili, the Slow-Cooker Three-Bean Chili, and the rest of today's yummy offerings. Enjoy!

BUSY DAY CHILI

This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."

The recipe then states, "The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.

"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."

Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4

To view this online, click here.

Ingredients

2 Tbsp. olive oil

1 lb. 90/10 lean ground beef

1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)

1 medium (6-oz.) poblano chile, chopped (1 cup)

1 (16-oz.) can dark kidney beans, drained and rinsed

1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)

1 (8-oz.) can tomato sauce

1 cup chicken stock

1 (1.25-oz.) envelope chili seasoning mix

Sour cream, shredded Cheddar cheese, and tortilla strips (optional)

Directions

Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.

Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.

Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.

Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.

Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.

Enjoy!

ANY-WAY-YOU-LIKE-IT CHILI

This is from Emma Christensen at TheKitchn. The recipe begins, "There are a million and one ways to make chili. All of them are excellent and all of them are sure to satisfy a large crowd of hungry people. Whether you like your chili with ground meat or chuck roast, pinto beans or no beans at all, the basic method for making it is the same. Want to make a very good pot of chili? Here’s how.

"Tips for Good Chili

"If you’re using meat, slow cook it. At its core, a chili is just another kind of braised dish. Even if you are using ground meat, you’re typically cooking tough, lean cuts that need some time to become tender. Simmer them gently in a fair amount of liquid, and after an hour or so, the meat is no longer chewy and instead becomes totally tender. The slow-cooking meat also turns a thin, soupy broth into something silky and substantive.

"Add the tomatoes at the end. After reading a few perspectives on how acidic ingredients can slow, or even prevent, meat from becoming tender, I’ve become a proponent of adding the tomatoes toward the end of cooking the chili. This might seem strange, but trust me: it all comes together just fine in the end.

"Make it your own. There is a heck of a lot of room to play here, so use this “recipe” more as a template. The exact ingredients you use from batch to batch can change; the only thing that stays the same is slow-cooking and a tasty reward at the end."

Serves: 8 to 10

To view this online, go to https://www.thekitchn.com/how-to-make-chili-cooking-lessons-from-thekitchn-109352.

Ingredients

1 to 1-1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or other) or vegetarian protein (tofu, Boca crumbles, or other) — slice roasts into cubes

1 large onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 to 2 other vegetables (like celery, carrots, or zucchini), diced (optional)

2 to 3 cloves garlic, minced

Seasonings (choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne

2 teaspoons salt, plus more to taste

1 cup amber or brown ale or red wine

3 cups chicken, vegetable, or beef broth

1 28-ounce can diced tomatoes

3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans

1 cup fresh or frozen corn kernels (optional)

To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro

Equipment

Sharp knife

Cutting board

Large Dutch oven or soup pot

Instructions

Brown the meat. If using meat, warm a teaspoon of oil in a large heavy Dutch oven or soup pot over medium heat and brown the meat. Break up ground meat as it browns, leaving pieces as large or small as you like them. If you're using chuck roast, make sure all sides of the beef cubes are seared dark brown. Transfer the browned meat from the pot to a clean dish.

If you're making a vegetarian chili with tofu or other protein, add it along with the beans in Step 6. Reduce the amount of stock and the cooking time by half.

Cook the vegetables. In the same pot used to brown the meat, warm a tablespoon of oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about 5 minutes. Add the other vegetables and continue to cook until softened, another 5-8 minutes. Clear a space in the middle of the pan and add the garlic. Cook the garlic until fragrant, about 30 seconds, then stir into the vegetables. It's normal for a dark sticky crust to start forming on the bottom of the pan.

Add the seasonings. Add the seasonings and 2 teaspoons of salt to the pan. Stir until the vegetables are coated and the spices are fragrant, another 30 seconds.

Deglaze the pan. Pour the beer or wine into the hot pan. Scrape up the dark sticky crust as the liquid bubbles. Continue scraping and stirring until the beer or wine has almost evaporated.

Add the broth and simmer. Add the browned meat back into the pan. Pour in the broth. Bring the chili to a simmer and cook for 45-60 minutes, stirring occasionally, until the meat has is very tender (cubes of chuck roast may take a bit longer). The chili will still look soupy.

Add the tomatoes and beans to the chili. Add the tomatoes, beans, corn (if using), and vegetarian protein (if using) to the pot. Simmer for another 10 minutes. Taste and add more seasonings or salt to taste.

Serve with garnishes. Chili is often best the day after it's been cooked. It will also keep for up to a week and freezes well for up to three months. Serve with cheese and other garnishes.

SLOW-COOKER THREE-BEAN CHILI

This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."

Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1 can (15 ounces) black beans, rinsed and drained

1 can (15.5 ounces) garbanzo beans, rinsed and drained

1 can (15.5 ounces) kidney beans, rinsed and drained

1 cup dried lentils (8 ounces), sorted and rinsed

1 large vegetarian vegetable or chicken bouillon cube, crumbled

1 envelope (1.25 ounces) chili seasoning mix

3 cups water

1 can (10 ounces) diced tomatoes and mild green chilies, undrained

1 can (15 ounces) tomato sauce

Instructions

Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours.

Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.

QUICK TURKEY CHILI

This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."

Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4

To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.

Ingredients

2 Tbsp. canola oil

1-1/2 cups chopped yellow onion (from 1 medium onion)

3/4 cup chopped red bell pepper (from 1 bell pepper)

3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)

1 Tbsp. tomato paste

1 (14 1/2-oz.) can fire-roasted crushed tomatoes

1-1/2 cups water

1 lb. ground turkey (white and dark meat)

1 (15-oz.) can light red kidney beans, drained and rinsed

1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)

1 tsp. kosher salt

Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips

Directions

Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.

Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.

Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.

Add turkey, and stir to break into smaller pieces.

Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.

Ladle evenly into 4 bowls, and serve with desired toppings.

Frequently Asked Questions

How do you fix bland turkey chili?

If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.

How do you thicken turkey chili?

To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.

BIG-BATCH TURKEY CHILI

This is from the Food Network, and begins, "Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated."

Active Time: 1 hour; Total Time: 2 hours 10 minutes; Yield: 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/big-batch-turkey-chili-336493.

Ingredients

2 large yellow onions, chopped

10 cloves garlic, chopped

3 tablespoons chili powder

1 tablespoon dried oregano

Kosher salt

1/4 cup tomato paste

3/4 cup olive oil

3 chipotle chiles in adobo sauce, coarsely chopped, with 3 tablespoons sauce

4 pounds ground turkey

Four 12-ounce Mexican lager-style beers

Two 28-ounce cans whole peeled tomatoes, with their juices

Four 15-ounce cans kidney beans, rinsed and strained

Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips

Directions

Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.

Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.

To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

WHITE CHICKEN CHILI

This is from Lidey Heuck at The New York Times cooking enewsletter. For this, Lidey wrote, "This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite."

Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024345-white-chicken-chili. Then, check out Sam Sifton's guide, "How to Make Chili." Finally, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chili powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (15-ounce) cans cannellini beans, rinsed and drained

2 (4-ounce) cans diced green chiles

2-1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation

In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.