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Share Your Best Chili of the Week
| Meet the Blogger | More Posts by Paige Brady
Chili. That's what sounds good to us right now (it's been rainy and cold in Austin lately) and that's what we are focusing on for this edition of "Best Meal of the Week." Some chili recipes simmer away all day on the stove; others can be tossed together quickly on a weeknight. For this post, we're providing links to recipes from our website as well as tips and favorite additions from our team members. What's your best chili made of? Let us know in the comments section below.
Chili Faves
My chili, whether I do a quickie version or an all-day cook, always includes a little bit of ground clove for depth of flavor. I also add some oregano or marjoram, but not too much or it will taste like spaghetti sauce! And I often use beer for some of the liquid. —Susannah
Hmmm..chili with braised chunks of grassfed beef, plenty of veggies, like onions, carrots, peppers, rutabaga, and flavored with guajillo and pasilla peppers, soaked, pureed and strained. Add to that, if you must, some sort of huge bean…there used to be one called a Christmas bean…or chestnut beans. Anything huge and not too chalky. Amazing.
—Liz
I lighten up standard chili by using bison meat instead of ground beef. I also like to use some chipotles in adobo sauce and I add about a tablespoon of unsweetened chocolate shavings at the end for interesting depth. Or I go for White Chili with cubed chicken, cannellini beans, mild green chilies, lots of Monterey jack and cilantro.
—Allison
I just made chili using pork shoulder and stout that was amazing. It called for coffee too, but I just used Guinness for all of it. Next to my dad's recipe (for a good old fashioned Texas Red, which I can never divulge), it's probably my favorite.
—Jaye
My favorite veggie chili combines freshly cooked pinto beans with diced then roasted zucchini, yellow squash, carrots, red bell peppers, onion, shallot and corn. I love to serve chili over rice to get some grains in with all that protein. And when I eat a meat-based chili, I load on fresh toppings like cilantro, diced purple cabbage, red onion, red bell pepper, grated carrots or pico de gallo.
—Paige
Top-Rated Chili Recipes
Spicy Vegetarian Chili Vegetarian Chipotle Chili Spicy Corn and Chicken Chili White Turkey Chili Colorful Turkey Chili Seafood Chili Blanco Turkey and Pumpkin Chili Tofu Blanco Tempeh and Bell Pepper Chili Buffalo Bill Chili What's your favorite chili?
31 Comments
Comments
I love a fall chili with kidney beans, orange zest for liveliness, pumpkin for earthiness, and apple for sweetness
10/15/2009 8:59:27 AM CDT
My favorite chili has to be my mom's family recipe originating in Sioux City, Iowa and Wayne, Nebraska and touched up with a little southern flare by me here in Dallas, Texas.
1 tbs olive oil
3/4 lb - 1 lb ground turkey (lean or breast)
1/2 cup red wine
1/2 tbs paprika
1 tsp chili powder
1/2 tsp fresh ground black pepper
1/4 tsp fresh ground white pepper
1/4 tsp cayenne pepper
1/4 tsp fresh ground sea salt
1/2 an onion, chopped
1/2 large green bell pepper, chopped
1 orange sweet pepper, chopped
2 cups black-eyed peas or pinto beans (from a can or soak in water over night to pre-soften)
2 large tomatoes, chopped
1 quart canned tomatoes
8 cups tomato juice
Put a large stew or soup pot on the stove and set the heat to medium and heat the olive oil. Crumble the ground turkey into the pan then pour the red wine over it and begin to brown it. Once it is halfway browned, throw in the onion and spices. Make sure that you work the meat well with a wooden spoon so it browns into nice, small crumbles.
Once the meat is thoroughly browned, throw in the rest of the chopped vegetables, the canned tomatoes and the tomato juice. It will seem like a lot, but the goal is to cook it down.
Keep this at a steady medium heat and let it cook, uncovered for at least an hour to an hour and a half, stirring frequently.
The chili should go form a light red color at the beginning to a nice, dark and rich red color. Be sure to taste the chili and adjust the spices as you see fit.
It shouldn't be too spicy, so if you like more heat to your chili, you may want to throw in a bit more cayenne.
If you decide to cook your chili longer, put in a cup of water every once and a while if it seems to be getting cooked down a little too much.
Tasted great if served with some diced avocado, crumbled tortilla chips and cheddar cheese sprinkled on top =)
10/15/2009 9:35:35 AM CDT
I prefer my chili made with canned black beans, cilantro, ground browned bison, sweet chopped onion, chopped canned tomatoes, garlic, a can or two of beanless canned chili, and some chili spice. Simmer at least 1 hour, top with grated cheddar cheese and a few diced onions. serve with some thin organic corn chips! Yummy
10/16/2009 10:32:02 AM CDT
Here's my favorite Chili dish from February...
10/16/2009 2:34:50 PM CDT
My family isn't a huge fan of ground (white meat) turkey; however, I love how much healthier it is than ground beef. So I use turkey and add a beef bullion cube for flavor. Can't even tell the difference, and it is much healthier!!
10/17/2009 12:05:56 PM CDT
I love to make crock pot chili. I use a combo of bison and venison. Usually I put a lot of peppers 5-7 of each, habaneros , chili peppers and jalapenos with seeds. Also use fresh tomatoes, one whole onion, and fresh garlic. Species like oregano, chili powder, red pepper flakes and cumin to liven it one some. pour it over a potatoe or even some tatter tots and this will warm you up all over.
10/17/2009 12:15:48 PM CDT
Our family's favorite chili is simmered in a crockpot. I use beef or turkey meatballs for chewable substance, extra tomato paste. A man magnet!
Crockpot Meatball Chili recipe: http://bit.ly/HIJhU
10/17/2009 12:20:48 PM CDT
It's not delux at all, but for college students and/or people who want to whip up some Chili in about 10 minutes: heat up salsa and add meat, beans, whatever else you might want... It's not too shabby, especially when you're pressed for time!
10/17/2009 12:53:51 PM CDT
We added some frozen okra to our crockpot chili for the last 2 hours of cooking and it is excellent! You might try adding it to your favorite chili recipe.
10/17/2009 1:08:01 PM CDT
I usually double this recipe to serve at least 12. It freezes well.
2 Tbsp vegetable oil½ tsp oregano
2 onions, chopped2 Tbsp flour
2 lbs ground beef ¼ cup chili powder
(does not need to be lean)2 cups water
½ tsp salt2 tsp chicken bouillon granules
½ tsp cumin1 can (15 oz.) dark red kidney beans
Heat oil over medium heat in very large pot. When hot, add onions and cook until browned. Add beef and mash with a masher until all of the meat is well mashed and browned. Sprinkle with salt, cumin, oregano, flour, chili powder, and bouillon and mix well. Add water. Mix well, then cook for half 30 minutes to one hour over a very low flame. Stir occasionally to keep from burning on the bottom. Add canned beans (with liquid). Continue to stir occasionally to keep bottom from browning. When done serve on hot, cooked rice.
1967—Adapted from my favorite cookbook (that my mom used to use) called America Cooks: The General Federation of Women’s Clubs Cookbook.
10/17/2009 2:19:35 PM CDT
I like using different things in chilli. I make a lot of white bean chicken chilli, plus i use black beans in chilli i make with either ground pork or ground turkey. Try adding some molasses a couple of tablespoons for some sweetness to offset the heat.
10/17/2009 3:12:07 PM CDT
The Chili a la Whistle Stop in Chili Nation by Jane & Michael Stern is surprisingly fabulous with the unusual addition of oatmeal.
10/17/2009 3:38:51 PM CDT
I make Turkey Chili, with ground turkey; 1 tbsp. cumin; 1 tbsp. black pepper blend; 1/2 small onion, chopped; 1 clove garlic, chopped; 1 small zucchini, diced; 1 can of chili beans (mixed beans, but any beans will do); 1 tsp. thyme; 1 tsp. parsley; 1 small can tomato sauce; a bit of ketchup or tomato paste for a bit more tomato, but not so much so it turns into tomato sauce.
Once the meat is cooked through, I turn down the heat and let it cook on low for a while. It's pretty much done in 1/2 an hour, but I'll usually give it an hour for the flavors to combine.
10/17/2009 3:44:32 PM CDT
I love chili,a filling and healthy meal for a cold day. I like kidney beans,onions,peppers and tomatoes fresh from the garden
Thanks
10/17/2009 8:09:03 PM CDT
Dear Liz,
In Texas pasillo peppers are called ancho. They're called ancho pretty much everywhere except California.
Thanks
10/18/2009 5:34:12 AM CDT
My favorite chilli has ground bison instead of ground beef, corn, jalapenos and fresh tomatoes along with the regulars and it is delicious.
10/18/2009 8:12:32 PM CDT
Actually a hint of cocao gives it a subtle flavor that has people asking what is your special ingredient
10/21/2009 4:22:27 PM CDT
I would like to have Jaye's recipe, if willing to share...sounds amazing!
10/21/2009 5:56:40 PM CDT
We love chili once the cool weather hits...to keep it healthy we use turkey breast tenderloins cut into chunks with the beans and spice it up with habanero's and chipotle peppers. For a kick of color we throw in corn, the yellow mixed with the deep chili color is wonderful!!
10/21/2009 6:57:56 PM CDT
Whatever else is in the recipe, I like to add some cocoa powder. Adds a degree of complexity, and no one has ever guessed what the "secret ingredient" was!
10/21/2009 8:45:57 PM CDT
People are surprised to hear that the one ingredient in my chili that makes it so good is cocoa powder
10/23/2009 6:57:27 AM CDT
Almost all these recipes are much too high in sodium to be utilized by me. 500mg sodium is about enough for me.
Thanks.
Marti
10/23/2009 8:00:56 PM CDT
i love a good bowl of chili. I've learned that the best chili has to use cubed meat (be it beef, pork, chicken, or whatever) combined with a long stewing time to allow the meat to break down and absorb all the flavors of the other ingredients. I was surprised to see that none of the recipes on your page included cumin as an ingredient, which gives taditional Texas-style chili it's distinctive flavor. Good recipes, though.
10/25/2009 10:04:56 AM CDT
I throw in a can of Muir Glen's Fire Roasted Tomatoes. Really livens it up!
11/15/2009 6:47:51 AM CST
A quick and easy chili that is tasty as well.
1 lb. ground beef
1/2 red onion, diced
1/2 green bell pepper, diced
2 small red or orange sweet peppers, diced
2 15 oz. cans organic diced fire roasted tomatoes
1 can Rotel diced tomatoes (they have a little kick to them)
2 15 oz. cans pinto beans
1 15 oz. can red kidney beans
1 packet ranch dressing mix
1 packet taco seasoning mix
Spray your favorite 8 to 10 qt stock pot with a coating of non-stick spray. Cook the vegies until they start to get soft. Add the beef, cooking until it starts to brown and is cooked through. To reduce fat content, drain and rinse this in hot water, careful not to lose anything. Add the tomatoes and beans (with liquid), stirring to combine. Toss in the seasoning the packets, and bring to low boil, stirring often. Add a 1/2 cup of water if needed. Simmer for 20-30 minutes and you are ready to go. A great quick, supper with tortilla chips and shredded sharp cheddar and diced onions on top.
11/22/2009 4:55:44 PM CST