Chili is perfect for your Super bowl 2014 party. With all the variations possible, it will appeal to everyone and when served and kept warm in crock pots, it allows the host to enjoy the game as well. Here are several chili recipes, some with beans, some without beans, some with and without meat, some with chicken. As you can see, the possibilities are endless.
Bean and beef chili
2 tablespoons vegetable oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
2 cups chopped onion
1 can (14 1/2 ounces) beef broth
1 cup beer
1 can (6 ounces) tomato paste
3 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon cumin
2 cans black beans, drained and rinsed
1/2 teaspoon salt
Heat oil in large skillet on medium-high heat. Add cubed beef; brown on all sides.
Remove beef from skillet.
Stir onion into skillet; cook 5 minutes or until softened.
Add beef and remaining ingredients, except beans.
Bring to boil. Reduce heat to low; simmer 1 hour, stirring occasionally.
Stir in beans; simmer 20 minutes.
Slow cooker chili
2 pounds lean ground beef
1 package McCormick Slow Cooker Chili Seasoning
2 cans diced tomatoes, undrained
2 cans kidney beans, drained and rinsed
2 cans chili hot beans
1 can (15 1/2 ounces) tomato sauce
salt and pepper to taste
Brown ground beef in large skillet on medium-high heat.
Place cooked beef, Seasoning Mix, tomatoes, beans and tomato sauce in slow cooker.
Stir until well mixed. Cover.
Cook 8 hours on LOW or 4 hours on HIGH.
Stir before serving.
Chicken tortilla chili
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
2 teaspoons chili powder
1 can diced tomatoes, undrained
1 can kidney beans, undrained
1 can Mexican-style corn
1/2 cup water (This makes a thick chili, if you would like it a bit thinner, add an additional 1/2 cup water)
1 1/2 cups broken broken tortilla chips, (bite-size pieces)
Heat lightly oiled large nonstick skillet on medium-high heat.
Add chicken; cook and stir 5 minutes or until lightly browned.
Stir in chili powder, , tomatoes, beans, corn, water and tortilla chips.
Bring to boil.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Serving Suggestion: Serve with assorted toppings, such as shredded cheese, sour cream and chopped cilantro.
White bean chicken chili
2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper
1 can white beans, undrained
1 can chopped green chiles, drained
1/2 cup chicken broth
Heat oil in large skillet on medium-high heat.
Add chicken and onion; cook and stir 5 minutes or until lightly browned.
Stir in spices and remaining ingredients until well blended.
Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally.
Add assorted toppings such as sour cream, sliced green onions, sliced jalapeño peppers, chopped tomatoes.
2 red bell peppers chopped
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1/4 teaspoon salt
4 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups cubed peeled butternut squash
1 (28-ounce) can tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
Heat a Dutch oven over medium-low heat.
Add oil to pan; swirl to coat.
Add onion; cook 15 minutes, stirring occasionally.
Stir in cumin and next 4 ingredients; cook 2 minutes, stirring frequently.
Add bell peppers, broth, squash, and tomatoes; bring to a simmer.
Cook 20 minutes, stirring occasionally.
Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.
The International Chili Society (ICS) is a non profit organization that sponsors chili cook offs. These events are world wide and benefit charities and non-profit organizations. For more information, please see http://www.chilicookoff.com.