Chili

While many people think of Chili as a cool-weather meal, I have no problem having it any time of year. If you're the same way, today's post is sure to please. Check out the 30-Minute Chili with Ground Beef and Beans, Busy Day Chili, and the rest of today's recipes. Enjoy!

CHILI MAC

This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)"

Prep Time: 5 minutes; Cook Time: 30 minutes; Total Time: 35 mnutes; Yield: 4 to 6 servings

This can be viewed online at https://cooking.nytimes.com/recipes/1024668-chili-mac. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great food, guides, and more.

Speaking of guides, check out Sam Sifton's guide, "Our Ultimate Guide to Making the Best Chili."

Ingredients

1 tablespoon neutral oil (such as vegetable or grapeseed), plus more as needed

1 pound ground beef

1 yellow onion, finely chopped

1 tablespoon store-bought or homemade chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

Salt and pepper

1 (28-ounce) can crushed fire-roasted tomatoes

1 (14-ounce) can chicken broth

1 (15-ounce) can beans (such as kidney, black or any bean you like in chili), with their liquid

8 ounces elbow macaroni or another small pasta

1 tablespoon Worcestershire sauce or soy sauce

4 ounces grated sharp Cheddar, plus more for serving (both optional)

Hot sauce, thinly sliced scallions and chopped cilantro (all optional), for serving

Preparation

In a large pot or Dutch oven, heat the oil over medium-high. Add the beef and press into an even layer to fill the pot. Sprinkle with the onion. Cook, undisturbed, until the beef is deeply browned underneath, 6 to 8 minutes (the meat won’t be fully cooked). If you don’t see fat sizzling around the edges of the pot, add a teaspoon or two of more oil.

Add the chili powder, cumin and garlic powder and season generously with salt and pepper. Cook, breaking up the beef with a spoon into small pieces, until the onion is softened and the spices are fragrant, 2 to 4 minutes.

Add the tomatoes, chicken broth, beans and their liquid, pasta and Worcestershire sauce and scrape up any browned bits stuck to the bottom of the pot. Simmer, stirring often, until the pasta is al dente, 10 to 12 minutes. If the pot starts to look dry at any point, add water, 1/4 cup at a time.

Turn off the heat and stir in the Cheddar, if using, until melted. Season to taste with salt, pepper and hot sauce (if using). Serve topped with scallions, cilantro, hot sauce and more Cheddar as desired.

HOT CHICKEN CHILI

This is from Trisha Yearwood on the Food Network.

Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/hot-chicken-chili-7943627.

Ingredients

1 cup vegetable oil

3 tablespoons cayenne pepper

2 tablespoons brown sugar

1 teaspoon paprika

1 teaspoon garlic powder

2 teaspoons kosher salt

2 carrots, diced

1 yellow onion, diced

2 pounds ground chicken

Two 15.5-ounce cans cannellini beans, rinsed and drained

One 14-ounce can diced tomatoes

2 teaspoons hot sauce

1 cup chicken stock

1 cup sour cream

1/4 cup chopped pickles, for garnish

Directions

Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.

Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.

Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

HEARTY SLOW COOKER CHICKEN CHILI

This also 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.

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!

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.

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.