Smoky Beef and Black Bean Chili

 2 Tbsp EVOO
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 poblano pepper, chopped
1 yellow onion, chopped
1 red onion, chopped
3 cloves garlic, minced
2 Tbsp chili powder
1 pound ground beef
2 chipotle chilis, chopped
2 Tbsp adobo sauce
1 1/2 cups crushed tomatoes
1 cup beef stock
1 can black beans, drained and rinsed
Salt and pepper

In a large pot, add EVOO over medium high heat.  Add red and orange bell pepper, poblano pepper, yellow and red onion and saute for 10-12 minutes until the vegetables start to cook down.  Add the garlic and chili powder and saute for 1-2 minutes.  Next, add ground beef.  Break it up into pieces with a wooden spoon and saute until golden brown.  Season with salt and pepper.  Once the beef is cooked, add chopped chipotle chili peppers, adobo sauce, crushed tomatoes and beef stock.  Stir to combine and reduce the heat to medium.  Add drained black beans and simmer for 1 hour until the chili thickens.  Add salt and pepper to taste.

Serves 8

Chili Cheese Dip

 8 oz cream cheese, softened
1 can (15 oz) chili
1 cup shredded cheddar cheese
1/2 can rotel, drained
1/3 cup sliced green onions
Fresh jalapeno slices, if desired

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.  Microwave on high for 3 minutes or until dip is heated through and cheese is melted.  Top with rotel and onions.  Add a few fresh jalapeno slices if desired.  Serve with tortilla chips.

Green Chile Stew

 2 Tbsp olive oil
1 1/2 pound pork roast, fat trimmed
1 tsp kosher salt
1/2 tsp black pepper
1 yellow onion, diced small
2 cloves garlic, minced
1/4 tsp ground cumin
16 oz jar hatch green chiles (your preferred spice level, I use medium)
1 pound yukon gold potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 bay leaf
Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Buffalo Chicken Chili

 1 Tbsp vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 cups deli rotisserie chicken, cubed 
2 cup chicken broth
2 Tbsp chili powder
10 drops red pepper sauce (adjust to your preferred spice level)
2 cans (14 oz each) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes, undrained
1 can (14 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese (substitute with goat cheese crumbles for a little less tang)
(add sriracha, cayenne pepper, cumin if you want to punch up the spiciness)

In 3 qt pot, heat oil over medium high heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.  Stir in remaining ingredients except celery and cheese.  Heat to boiling; reduce heat to med-low.  Simmer uncovered 20-35 minutes, stirring occasionally.  Serve topped with celery and blue cheese.

Makes 6 servings

Mexican Beef Stew

 1 pound beef stew meat
14 oz can diced tomatoes, undrained
1/2 cup diced onions
1/2 tsp chili powder
1 pkg taco seasoning mix
1 can black beans, drained and rinsed
1 can (11 oz) mexicorn, drained

In crockpot, mix beef, tomatoes, onions and chili powder.  Cover; cook on low for 9-11 hours.  Stir in taco seasoning mix, beans and corn.  Increase heat to high.  Cover and cook 15-30 minutes or until thickened.

Add toppings to your preference:  sour cream, cheese, tortilla strips, jalapenos, avocado, cilantro, etc.

Serves 3

Chili Cheese Dip and Potato Wedges

 24 oz frozen potato wedges
1 pound ground beef
1 small onion, chopped
12 oz velveeta, cut into chunks
8 oz tomato sauce
1 Tbsp chili powder
1 can (4.5 oz) chopped green chiles, drained

Bake potato wedges as directed on package.  Meanwhile in large saucepan, cook ground beef and onion until beef is thoroughly cooked, drain.  Return beef mix to pan.  Stir in cheese, tomato sauce, chili powder and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip.

Makes 24 servings

Hearty Beef Chili

 1 1/2 pounds ground beef
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) light red kidney beans, drained and rinsed
1 1/2 cups thick and chunky salsa (heat level per your preference)
1 can (16 oz) tomato sauce
2 Tbsp chili powder
1 onion, chopped
1 can (15 oz) corn, drained
1 cup finely shredded cheese

Brown meat; drain.  Add to crock pot with remaining ingredients except cheese; stir.  Cover with lid.  Cook on low for 5-6 hours.  Stir just before serving.  Serve topped with cheese.

Serves 8

Slow Cooker White Chicken Chili

 2 pounds boneless skinless chicken breasts, cut into chunks

1 onion,, chopped

1 red bell pepper, chopped

4 garlic cloves, chopped

1 can whole kernel corn, drained

1 can great northern beans, drained and rinsed

16 oz green taco sauce

1/2 cup chicken broth

1/2 tsp salt

1 tsp dried cilantro

Additional toppings as desired:  tortilla chips, shredded cheese, jalapenos, sour cream, fresh cilantro, etc.  In crock pot, mix all ingredients  Cover and cook on low for 6-7 hours.  Stir well and garnish with desired toppings.

Serves 4

Southwestern Chicken Tortilla Soup

 1 Tbsp olive oil

1 cup onion, chopped

2 garlic cloves, minced

1 pound chicken breast, cubed

1 can whole kernel corn, drained

32 oz chicken broth

1 tsp red pepper flakes

1 tsp ground cumin

1 tsp Worcestershire sauce 

1 tsp chili powder

1 can diced tomatoes, undrained

1 can tomato soup

Toppings: tortilla chips, sour cream, fresh cilantro, jalapenos, shredded cheese

Heat oil in large pot. Add chicken, onion, and garlic, saute until chicken is done.  Stir in corn, broth, red pepper flakes, cumin, Worcestershire sauce, chili powder, tomatoes, and tomato soup.  Bring to a boil.  Reduce heat and let simmer 1 hour.  Ladle soup into bowls; top with desired toppings.

Serves 4

Chili Con Pollo

1 1/2 cups cubed cooked chicken

2 cans red kidney beans, rinsed and drained

1 can chick peas, rinsed and drained

1 can spicy chili beans in sauce, undrained

1 can rotel, undrained

1 tsp chili powder

1 tsp garlic salt

10 jalapeno slices from pickled jalapeno jar

1/4 cup juice from jarred jalapenos

4 Tbsp sour cream

4 Tbsp green salsa

In large pot, combine all ingredients except sour cream and green salsa.  Cook over medium heat about 10 minutes, stirring occasionally, until hot.  Serve sour cream and salsa over each individual serving.

Serves 4

Chicken and Black Bean Chili

1 pound boneless skinless chicken breasts, cut into cubes
1/2 onion, chopped
1 red bell pepper, chopped
1 cans Rotel
1 (16 oz) can tomato sauce
1 can corn, drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 packet taco seasoning
1 Tbsp chili powder

Place all ingredients in crock pot and cook on low for 6-8 hours or on high for 4 hours.  Top with desired toppings.

Topping Ideas:  Shredded Cheddar Cheese, Shredded Pepper Jack Cheese, Jalapenos, Sour Cream, Tortilla Strips, Greek Yogurt, Avocado

Smoky Chicken Chili

2 rotisserie chickens, shredded
2 tsp cumin
1 large yellow onion, diced
2 poblano peppers, chopped
3 cloves garlic, minced
2 tsp ground ancho pepper
1 1/2 tsp salt
1 tsp freshly ground black pepper
32 oz chicken broth
3 cans rotel
1 jalapeno, minced
2 chipotle chilis in adobo, minced
1 1/2 cups finely crushed tortilla chips
1 can cannellini beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 1/2 cups frozen whole kernel corn
Optional toppings: crushed tortilla chips, cilantro, sour cream, grated cheese, jalapenos, lime wedges

Add all ingredients to crock pot except optional toppings.  Cook on low 8 hours.  Top individual servings with desired toppings.

Pork Chili

2 pounds smoked pork of any cut, in bite size pieces
3 cans chicken broth
1/2 cup flour
2 Tbsp butter
1 can rotel
1/2 onion, chopped
1 tsp oregano
1 Tbsp cumin
1 Tbsp chili powder

1 can green chiles

1 jalapeno, chopped

1 garlic clove, chopped

In large pot, thicken chicken broth with flour and butter.  Add all other ingredients, including meat.  Cook on medium low heat for 1 hour, stirring occasionally.

Serves 4

Pulled Pork Chili

2 cans chicken broth
2 cans chili ready diced tomatoes, undrained
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 onion, chopped
2 Tbsp chili powder
2 tsp ground cumin
1 boneless pork shoulder (2 1/2 pounds)
Shredded cheddar cheese, sour cream, jalapenos for toppings, as desired

Combine broth, tomatoes, beans, onion, chili powder and cumin.  Add meat; cover with lid.  Cook on low 10-12 hours.  Shred meat and stir.  Spoon into bowls and top with desired toppings.

Serves 10

Tamale Chili

1 pound ground beef, turkey, or venison
1 pound hot Italian turkey sausage, casings removed
2 cans stewed tomatoes, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, cut into thin wedges
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp molasses
1 handful tortilla chips, crumbled
4 oz shredded cheddar cheese

Brown ground meat and sausage, stirring to break up meat.  Transfer to slow cooker.  Stir in undrained tomatoes, peppers, onion, chili powder, cumin, molasses, and 1 1/2 cups water.  Cover and cook on low for 7 hours.  Stir in chips.  Let stand, uncovered, 15 minutes.  Stir in cheese until melted.  Serve with sour cream, if desired.

Serves 6

Pumpkin Chili

1 pound ground beef, browned and drained
1/2 tsp crushed red pepper flakes
2 tsp minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
2 (8 oz each) can tomato sauce
2 (14.5 oz each) cans petite diced tomatoes
1 (14.5 oz) can fire roasted diced tomatoes
4 oz can spicy V8
1 (15 oz) can pumpkin puree
2 tsp pumpkin pie spice
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
2 tsp unsweetened cocoa powder
Shredded cheddar cheese, sour cream, jalapenos, fritos -- for topping

Put all in crock pot and cook on high for 4 hours or low for 8 hours. 

Serves 10

Queso Chicken Chili

1 pound boneless, skinless chicken breasts
3 cups salsa
1 1/2 cups water
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
3 bell peppers, minced
1 can corn, drained
1 jalapeno pepper, ribs and seeds removed, minced
1 can black beans, rinsed and drained
4 oz cream cheese
6 oz pepper jack cheese
cilantro for topping

Place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the crockpot.  Cover and cook on high for 3-4 hours.  When the chicken is done, shred the meat in the crockpot.  Put bell peppers, corn, jalapeno, and beans in crockpot and stir.  Add rest of salsa and cream cheese to crock pot and stir.  Occasionally stir until cream cheese is melted.  If needed, add 1/2 cup of water to crockpot to get consistency desired.  Let simmer for 15 minutes.  Stir in pepper jack cheese and sprinkle with cilantro. 

Chicken Chili Soup

2 pounds chicken, cut into bite size pieces
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 cans kidney beans, rinsed and drained
2 cans rotel
1 can (15 oz) tomato sauce
2 1/2 cups water
2 tsp chili powder
1 Tbsp parsley
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin

Coat large pot with cooking spray.  Cook and stir chicken, bell peppers and onion until chicken is done.  Stir in beans, corn, tomatoes, tomato sauce and water.  Season with spices.

Serves 14

Chicken and Corn Chili

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 3/4 tsp ground cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 can rotel, undrained
1 1/2 cups frozen corn, thawed
2 cans cannellini beans, drained and rinsed
2 Tbsp cornmeal
Shredded monterey jack cheese

In a slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp salt.  Cover and cook on high for 4 hours or low for 6 hours.  Remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken and return it to the slow cooker with remaining 1/4 tsp each of the cumin and cayenne and the tomatoes, corn and beans.  Gently mash some of the beans against the side of the bowl to thicken the chili.  Stir in the cornmeal and the remaining 1/2 tsp salt.  Let sit a few minutes to soften the cornmeal.  Serve sprinkled with a little of the monterey jack cheese. 

Serves 6

Chili Macaroni Skillet

1 pound bulk pork sausage
1 pkg Hamburger Helper chili macaroni
3 1/2 cups hot water
2 tsp chili powder
2 cups diced tomatoes (from 28 oz can), undrained
1 can kidney beans, rinsed and drained
1 can whole kernel corn, drained
Shredded Cheddar cheese

Cook sausage in skillet, until no longer pink.  Drain.  Stir in uncooked pasta, sauce mix and remaining ingredients except cheese.  Heat to boiling, stirring frequently.  Reduce heat; cover and simmer 14-16 minutes, stirring occasionally, until pasta is tender.  Remove from heat and uncover (sauce will thicken as it stands).  Sprinkle with cheese.

Serves 5