STEVE’S CHILE
Got this recipe from Candace (Pacific Yurts). We love it!
UPDATE: Won 2nd place at Chile Cookoff contest October 2016 at church before trunk or treat.
Brown together until done;
1 - 1 ½ # hamburger
1 chopped onion
Add:
1 lg can crushed tomatoes
1 T chili powder
½ cup salsa
1 lg squirt ketchup
cayenne pepper to taste
Add enough water to cover. Cover and simmer for 1 hour (or put in crock pot). Un-cover and simmer for another hour.
Add 1 can of beans (kidney is what we like best but anything works).
Heat until beans are hot. Serve with grated cheese, raw onion or sour cream.
CAMPBELL'S 2-BEAN CHILI
This is so easy to make and everyone likes it. For leftovers, I like to bake potatoes and have it as a topping for another meal.
1# ground beef or turkey
1 large green pepper, chopped (I have never had on hand, so never added)
1 large onion, chopped
2 tsp. chili powder
1/4 tsp. pepper
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3 cups Campbell's Tomato Juice
1 can kidney beans, drained and rinsed
1 can great Northern beans (or white beans), drained and rinsed
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options to put on top:
Sour cream
grated cheese
sliced green onions
chopped tomatoes
bacon, cooked and broken into small pieces
Cook beef/turkey, green pepper, onion, chili powder and black pepper in a skillet.
Stir in tomato juice and beans into skillet (I transfered to a pot). Reduce heat to low and cook until hot and bubbling. Top with any of the desired toppings.
"HEALTHIFIED" SALSA-BEEF CHILI
We all really liked this. Made it with the cornbread Taste of Home Contest Winning pg 156 (Creole Corn Bread).
1# extra-lean beef or turkey
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped - I used minced
2 can diced tomatoes, undrained
1 jar (16 oz) salsa
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1/2 cup water
1-2 T chili powder
2 tsp. sugar (I think you wouldn't need to add)
2 tsp. cumin
1 tsp. oregano leaves
Top with cheese, sour cream and green onions.
Cook meat and onion. After draining grease add garlic and cook for 1 minute. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Stir occasionally.
CHIPOTLE TURKEY CHILI
This recipe came from a EAT BETTER AMERICA 2011 calendar. Scott and I both really liked it, but it was a little too hot for the kids. I don't normally like cilantro, but I really liked it in this recipe. It really added to the flavor. We had it with cranberry cornbread - yum!
3/4# lean ground turkey
1 medium onion, chopped (1/2 cup)
1 T finely chopped garlic (I used minced)
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1 cup whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained (I would drain and soak for 5 minutes and rinse)
1/2 cup chicken broth (I used a 2 cup can)
1/4 tsp salt (didn't add)
1 chipotle chile in adobo sacue* (from 7 oz can) finely chopped (freeze rest)
*found by enchilada sauce or green chilies
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1/2 cup sour cream
1/2 cup chopped fresh cilantro
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shredded Colby-Monterey Jack cheese
In a 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4-6 minutes or until turkey is no longer pink; drain and blot with paper towels.
Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10-15 minutes to blend flavors, stirring occasionally.
Stir in 1/4 cup sour cream and 1/4 cup of the cilantro (I added it all at once). If didn't already add, serve rest of sour cream and cilantro to go on top along with the cheese.
