It’s A Chili Kinda Day!!

 Easy Chili Recipes

Ingredients

SERVINGS 6 UNITS US
1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
Toppings

sour cream
cheddar cheese
green onion

Directions

Cook ground meat with onions and peppers in a skillet and then drain excess grease
Grab your crick pot and  add tomatoes, seasonings, and water, bring to a boil.

Add beans, cover and simmer 1-2 hours.
Serve with toppings. Voilà the easiest yet most delicious chili you’ve ever made.

 

Martha Stewart’s Easy Chili Recipes

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)

DIRECTIONS

  1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

  2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

  3.  INGREDIENTS

    • 1 tablespoon olive oil
    • 3 teaspoons whole cumin seed
    • 2 medium onions, finely chopped (about 3 cups)
    • 5 garlic cloves, roughly chopped
    • 1 green bell pepper, finely chopped
    • 2 boneless and skinless chicken breasts (about 1 3/4 pounds), cut into 1-inch cubes
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • 1 dried bay leaf
    • One 28-ounce can chopped tomatoes with their juice
    • One 4-ounce can green chiles, finely chopped
    • 2 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
    • 1/2 teaspoon coarse salt
    • 4 cups canned kidney beans, drained and rinsed
    • Freshly ground black pepper
    • 2 ounces (1/4 cup) low-fat sour cream, for garnish (optional)
    • Fresh cilantro leaves, for garnish (optional)
    • Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

    •    Chili With Chicken And Beans

      If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half the chicken stock.

     

    1. Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.

    2. Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.

      DIRECTIONS

      1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

        Vegetarian Chili

        A variety of vegetables, a rich tomato base, and just the right amount of spice make this vegetarian chili a satisfying option in only 35 minutes. Vegetarians will ask for this chili again and again. You may even convert meat lovers to vegetarian chili!

        2 tablespoons extra-virgin olive oil
        1 medium yellow onion, diced medium
        4 garlic cloves, roughly chopped
        1 1/2 teaspoons ground cumin
        1 teaspoon chipotle chile powder
        Coarse salt and ground pepper
        1 medium zucchini, cut into 1/2-inch dice

      2. Zucchini Fresh
        1 lb For $1.49 thru 01/103/4 cup (6 ounces) tomato paste
        1 can (15.5 ounces) black beans, rinsed and drained
        1 can (15.5 ounces) pinto beans, rinsed and drained
        1 can (14.5 ounces) diced tomatoes with green chiles
        1 can (14.5 ounces) diced tomatoes

    Directions: In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

    In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.

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