Chili

I've loved chili for years, and have always associated chili with my dad, whose birthday is today. If he was still alive, he'd be 95 today. Happy Birthday, Dad!

Dad

While most of us tend to think of chili as a cool-weather meal, there's no reason you can't have it when it's warming up. Today's six chili recipes include Roasted Vegetable Chili with Cornbread Biscuits and my dad's Texas Chili. Enjoy!

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

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1-1/4 cups frozen fire-roasted corn, thawed

1-1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1-1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

BEEF CHILI

This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.

Ingredients

3 tablespoons olive oil

3 pounds beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper

2 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 tablespoon dried oregano

1/4 teaspoon ground cinnamon

2 onions, diced

10 garlic cloves, halved

3 canned chipotle peppers in adobo, chopped

1 jalapeno, seeded and chopped

1 teaspoon sugar

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes, crushed by hand

1/2 cup masa harina

3 cups shredded white Cheddar, for garnish

2 bunches chopped chives, for garnish

1-1/2 cups sour cream, for garnish

Ingredients

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

SIMPLE, PERFECT CHILI

This yummy chili recipe is from Ree Drummond, also 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.

TEXAS CHILI

This is one of my dad’s recipes. 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.

This can be found in my e-cookbook, Off the Wall Cooking.

Ingredients

3 balls ground beef suet

4 slices back, cut

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

1 T paprika

1 tsp. oregano

3/4 tsp. cumin

1 2/3 T salt

3/4 tsp. black pepper

1/4 tsp. cayenne

6 – 9 T chili powder

2 – 4 walnut-size pieces suet

2 Bermuda onions

1 can beef broth

3 cans measured water

6 C tomatoes & juice

1 1/2 lbs. drained kidney beans

Directions

In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and 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 and simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

Chili - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with chili, for one big reason: I've always associated chili with my dad, whose birthday is today. If he was still alive, he'd be 94 today. Happy Birthday, Dad!

Dad

While most of us tend to think of chili as a cool-weather meal, there's no reason you can't have it when it's warming up. Today's six chili recipes include Roasted Vegetable Chili with Cornbread Biscuits and my dad's Texas Chili. Enjoy!

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

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

BEEF CHILI

This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.

Ingredients

3 tablespoons olive oil

3 pounds beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper

2 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 tablespoon dried oregano

1/4 teaspoon ground cinnamon

2 onions, diced

10 garlic cloves, halved

3 canned chipotle peppers in adobo, chopped

1 jalapeno, seeded and chopped

1 teaspoon sugar

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes, crushed by hand

1/2 cup masa harina

3 cups shredded white Cheddar, for garnish

2 bunches chopped chives, for garnish

1 1/2 cups sour cream, for garnish

Ingredients

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

SIMPLE, PERFECT CHILI

This yummy chili recipe is from Ree Drummond, also 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.

TEXAS CHILI

This is one of my dad’s recipes. 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.

This can be found in my e-cookbook, Off the Wall Cooking.

Ingredients

3 balls ground beef suet

4 slices back, cut

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

1 T paprika

1 tsp. oregano

3/4 tsp. cumin

1 2/3 T salt

3/4 tsp. black pepper

1/4 tsp. cayenne

6 – 9 T chili powder

2 – 4 walnut-size pieces suet

2 Bermuda onions

1 can beef broth

3 cans measured water

6 C tomatoes & juice

1 1/2 lbs. drained kidney beans

Directions

In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and 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 and simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.

Chili - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chili, and includes Turkey Chili Verde and Slow Cooker Chipotle Chili. Yum! Enjoy!

BUTTERNUT SQUASH CHIPOTLE CHILI

This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.

"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."

Makes 6 servings

To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.

Ingredients

1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes

2 large beefsteak tomatoes, diced

1 medium red onion, finely chopped

1 medium red bell pepper, seeded and diced

3 cups canned black beans, rinsed and drained

2 cups low-sodium or homemade vegetable stock

5 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon chili powder

1 tablespoon chopped chipotle pepper in adobo sauce

1 teaspoon ground cumin

1 bay leaf

1 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/2 cup chopped fresh cilantro

Preparation

Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.

Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.

When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.

Remove the bay leaf and stir in the fresh cilantro. Serve warm.

Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

TURKEY CHILI VERDE

Recipe Yield: Yield: 4 servings

Source: Honeysuckle White

View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-chili-verde.

Ingredients

1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins

1 pound tomatillos

2 tablespoon vegetable oil

1 medium green bell pepper, seeded and chopped

1 medium white onion, chopped

1 jalapeno pepper, seeded and chopped

1 tablespoon minced garlic

Salt and black pepper

1/4 cup chopped cilantro

Optional: Corn or flour tortillas (not included in nutritional information)

Directions

Cut turkey into 1/2-inch cubes.

Remove papery husks from tomatillos; rinse tomatillos in hot water and cut into quarters.

In large nonstick skillet, heat oil over medium heat. Add turkey; cook about 5 minutes or until it turns white.

With slotted spoon, transfer turkey to large saucepan.

Add bell pepper, onion, jalapeno and garlic to same skillet; season with salt and pepper.

Cook about 5 minutes or until vegetables start to soften.

Add vegetables and tomatillos to saucepan with turkey; bring to a simmer. Cover and cook over low heat about 30 minutes or until turkey is tender. If there is too much liquid, uncover and simmer until liquid has cooked down.

Add cilantro; serve with rice, corn or flour tortillas, if desired.

Nutritional Information Per Serving: Calories: 240; Fat: 9 g; Saturated Fat: 1 g; Fiber: 3 g; Sodium: 60 mg; Cholesterol: 70 mg; Protein: 30 g; Carbohydrates: 11 g; Sugars: 6 g

SIMPLE, PERFECT CHILI

This is 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.

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).

BIG GAME CHILI

This comes from Bush's® Best, and begins, "Your friends will become big fans of this hearty chili recipe made with two types of Bush's® Chili Beans. Garnish with chopped green onions and sour cream for added flavor. These recipes were created with our gluten-free friends in mind."

Prep Time: 10 minutes; Cook Time: 25 minutes; Makes 10 cups

To view this online, go to https://www.bushbeans.com/en_US/bean-recipes/big-game-chili.

Ingredients

1 lb lean ground beef

1 cup chopped onion

1 cup chopped green bell pepper

1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

1/2 cup water

1/4 tsp black pepper

1 tsp salt

1 Tbsp chili powder

2 tsp oregano

2 cloves garlic, chopped

1 can (16 oz) Bush's® Chili Beans

1 can (16 oz) Bush's® Dark Red Kidney Beans

Garnish

Chopped green onion

Sour cream

Directions

In large pan, cook beef, onion, and green pepper until meat is browned. Drain excess grease.

Stir in remaining ingredients, except green onion and sour cream.

Bring to boil.

Cover, reduce heat, and simmer for 20 minutes.

Garnish with green onion and dollop of sour cream.

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

Chili

While most of us tend to think of chili as a cool-weather meal, there's no reason you can't have it when it's warming up. Today's six chili recipes include Roasted Vegetable Chili with Cornbread Biscuits and my dad's Texas Chili. Enjoy!

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

ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS

This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.

Ingredients

1 head cauliflower, cut into small florets

1 poblano chile pepper, seeded and diced

4 scallions, roughly chopped, plus more for topping

3 tablespoons vegetable oil

1 tablespoon chili powder

1/2 teaspoon ground cumin

Kosher salt

3/4 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon packed light brown sugar

4 tablespoons cold unsalted butter, cubed

2/3 cup cold buttermilk

2/3 cup shredded sharp cheddar cheese

1 15-ounce can black beans, undrained

1 8-ounce can tomato sauce

1 1/4 cups frozen fire-roasted corn, thawed

1 1/2 cups low-sodium vegetable broth

Directions

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.

BEEF CHILI

This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.

Ingredients

3 tablespoons olive oil

3 pounds beef shoulder, cut into large cubes

Sea salt and freshly ground black pepper

2 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 tablespoon dried oregano

1/4 teaspoon ground cinnamon

2 onions, diced

10 garlic cloves, halved

3 canned chipotle peppers in adobo, chopped

1 jalapeno, seeded and chopped

1 teaspoon sugar

2 tablespoons tomato paste

1 (28-ounce) can whole tomatoes, crushed by hand

1/2 cup masa harina

3 cups shredded white Cheddar, for garnish

2 bunches chopped chives, for garnish

1 1/2 cups sour cream, for garnish

Ingredients

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

SIMPLE, PERFECT CHILI

This yummy chili recipe is from Ree Drummond, also 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.

TEXAS CHILI

This is one of my dad’s recipes. 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.

This can be found in my e-cookbook, Off the Wall Cooking.

Ingredients

3 balls ground beef suet

4 slices back, cut

2 lbs. stew beef, cut small

2 lbs. chopped chuck

3 cloves garlic, minced

1 T paprika

1 tsp. oregano

3/4 tsp. cumin

1 2/3 T salt

3/4 tsp. black pepper

1/4 tsp. cayenne

6 – 9 T chili powder

2 – 4 walnut-size pieces suet

2 Bermuda onions

1 can beef broth

3 cans measured water

6 C tomatoes & juice

1 1/2 lbs. drained kidney beans

Directions

In heavy pot place 3 balls suet with bacon. Cook out fat. Add and brown beef and 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 and simmer slowly 1 1/2 – 2 hours. Uncover. Cook down for about 1/2 hour, adding kidney beans. Serves 6-8.