Chili Recipes

Quick Chili


1 pound ground beef
2 medium onions, chopped
1 large garlic clove, minced
2 cans (14 1/2 ounces each) Mexican Recipe Stewed Tomatoes
1 can (15 ounces) golden sweet corn, drained (optional)
2 tablespoons chili powder, 1/2 teaspoon of ground cumin
1 can (16 ounces) kidney beans, drained

1. Brown meat, onion and garlic in large pot; drain.
2. Add remaining ingredients. Simmer uncovered,
20 minutes, or longer, stirring occasionally.

Prep and cooking time: 30 minutes or less

Serves 3 or 4

Note: Tomato Lycopene is an important member of the beta carotene family. It is also the substance that gives tomatoes their rich red color. Research is demonstrating that lycopene is a more powerful antioxidant than ever realized. By neutralizing free-radicals lycopene has the ability to promote cardiovascular and prostate health as well as support healthy cholesterol levels and overall immune function. Healthy individuals have the highest levels of lycopene in the bodies. Because the body cannot produce lycopene, tomatoes in the diet are particularly important.

Good 3 Hour Chili - my favorite

This chili is low in fat, about 1/2 teaspoon or 15 calories per cup. Great on a cold day with shredded cheddar cheese or a dollop of sour cream on top. Leftovers freeze well. Use the full amount of regular or medium chili powder and add extra hot pepper to taste for the full range of chili flavor. If you use less, the result will be more like tomato soup with beef.

2 lbs ground beef or ground round
3 tablespoon olive oil or canola oil
2 medium onions
1 red bell pepper, chopped or
1 green bell pepper, chopped
3 cloves garlic minced or
1/2 teaspoon garlic granules
1/2 teaspoon black pepper
1 teaspoon cumin
l/2 teaspoon Chipotle pepper
1/2 to 1 1/2 crushed red peppers
3 tablespoons chili powder
3 cups water
1 26 oz. can tomato puree
2 16 oz. cans kidney beans, drained
2 16 oz. cans chopped tomatoes
Sometimes I substitue one can of tomatoes with
V8 juice or tomato juice
1 or 2 teaspoons salt, if desired

Brown beef in 2 batches in thick bottomed soup kettle. Drain off fat and set beef aside. Heat 3 tablespoons oil in kettle over medium high heat, adding onions when hot. Saute for 4-5 minutes, stirring often. Add red bell pepper, continuing to cook 1-3 more minutes. Add garlic, black pepper, cumin, chipotle and hot red peppers to taste plus chili powder while continually sitrring until the spices begin to stick to bottom of kettle and brown (about 30-45 seconds)> Quickly add 3 cups of water. Add the beef, but try not to include any fat that may have accumulated. Stir. Add tomato puree, chopped tomatoes and kidney beans, stir again. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of kettle. If you don't have 3 hours, use less CHIPOTLE and HOT PEPPERS or else they will overpower the other flavors.

Serves 6-8. Preparation time: 20 minutes. Cooking time: 3 hours

Beans are a good source of fiber and will help keep your digestive system up and running. In fact, beans have more fiber than foods that are known for their high fiber content. There's 7.3 grams of fiber in 1/2 cup of kidney beans compared to 2.7 grams of fiber in 1/2 cup of bran flakes.

Beans, also, add variety to make interesting meals.

Here is an interesting variation:

Three Bean Chili

1 pound ground beef
1 can (or 3/4 cup dried) navy beans
1 can (or 3/4 cup dried) black beans
1 can (or 3/4 cup dried beans) red kidney beans
1 clove garlic, crushed or finely minced
2 medium onions
1 green pepper, chopped
1 teaspoon olive or canola oil
1 28 oz.canned tomatoes, crushed
2 tablespoon chili powder, more or less, to your taste
1 teaspoon ground cumin
1/2 teaspoon pepper
1 tablespoon brown sugar

Brown meat, drain off fat and set aside. Saute onions and garlic, drain. Add remaining ingredients. Simmer uncovered, 20 minutes, or longer, stirring occasionally.

If you use dried beans, cook beans prior to other ingredients. I prefer thee canned beans.

CROCKPOT CHILI - Spicy 2 lbs ground beef or ground round, browned, drained
3 16 oz cans dark kidney beans, drained
2 16 oz cans chopped tomatoes with juice
1 large onion, chopped
3 celery stalks, diced
1 green pepper, chopped
2 garlic cloves, minced
6 Tablespoons chili powder (toasted - see below)
1 teaspoon cumin
1 jalepeno pepper, seeded, chopped
1 cup of black coffee

Place chili powder in a dry saute pan and turn the stove on to medium heat. stir it or swish ir around for a few minutes until you can smell the difference.

Put all of the ingredients in your crockpot. Set on low for 8-10 hrs, or high 5 hours.

Crockpot Chili - Regular

1 lb lean ground beef or ground round
2 onions, chopped
2 cloves garlic
2 16 oz cans diced tomatoes
2 cups tomato juice or V8 juice
2 cans kidney beans, drained
2 green peppers, chopped
2 Tbsp chili powder (or to taste)
1 teaspoon cumin, or to suite your taste
salt and pepper to taste
optional: shredded cheese, chopped onions, or sour cream for topping

Saute onions and garlic in 2 Tbsp oil. Add meat and cook until browned. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.

To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.

Note: This can be made on top of the stove, too. Let it cook for 1 hour or more, but stir frequently.

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Even though I have tried to be very careful in typing the recipes, I cannot be responsible for typographical errors. Some recipes have been given to me and I have not yet had a chance to try them.

If ingredients or amounts seem wrong, do not use them.

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Chili Recipes

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Chili, Chili, Chili

Chili Recipes