Do you have a favorite chili recipe? There’s something about that classic combo of meat, chilies, and spices that can’t be beat. It’s a great comforting meal on a chilly winter’s night, the perfect topping for some of our favorite foods, and is easily customizable to create unique variations. Chili even makes a convenient tailgating option or Game Day meal for a crowd!
Now, it’s worth noting that there are about as many chili recipes as there are chili cooks—everyone has his or her own unique spin on the classic dish. There is much debate about what constitutes “chili,” even amongst fellow colleagues. Let’s dive into some delicious recipes.
Donna Stoner’s (Advertising Production Coordinator) Chili Recipe
Ingredients
2 pounds ground beef
1 quart tomato Juice (29-ounce)
1 can tomato puree (15-ounce)
1 can red kidney beans drained (15-ounce)
1 can pinto beans drained
Medium -large onion chopped (about 1 ½ cups)
½ cup diced celery
¼ cup diced green pepper
¼ up chili powder
1 teaspoon ground cumin
1 ½ teaspoons garlic poser
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon sugar
1/8 teaspoon cayenne pepper
In a large skillet, brown the ground beef. Drain off the fat. Put beef and remaining ingredients in large pot and cook for 3 hours or until veggies are soft.
Becky Johnston’s (Sr. Manager, Foundation) Chili Recipe
Ingredients
1-½ lbs chicken breast, raw
2 15.5 ounce Great Northern Beans (3 cups) drained, but not rinsed
2 4 ounce cans cans diced mild green chiles
1 ½ cups corn, frozen
1 ¾ cups chicken broth low sodium, if available
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
1 tsp kosher salt
1 tsp Lawry’s Seasoned Salt
1 tsp pepper
¼ tsp cayenne pepper more or less depending on level of spice preference
1/2 cup half and half
4 oz light cream cheese
In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours. Remove chicken and shred. Stir back into the chili. Stir in half and half and light cream cheese. Cook on high for 30 minutes. Top with optional tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy!
Jen Hotsko’s (Manager, Fly-In Exhibits) Chipotle Chorizo Award Winning Turkey Chili
Ingredients
1 lb gr turkey
1 lb chorizo, cut from casing
1 Tbsp olive oil
4 cloves garlic
1 medium onion, chopped
1 green pepper, diced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp crushed pepper flakes (omit for less spice, use more for more kick!)
2 Tbsp pureed chipotle peppers in adobo sauce
1 can diced tomatoes (14.5 oz)
1 c. chicken broth
1 Tbsp tomato paste
Optional:
1 can red, kidney, or black beans
1 Tbsp cornmeal, cornstarch, or flour
Brown turkey and drain. Set turkey aside. Add oil and chorizo, breaking into crumbles as it cooks. Add onions, garlic, and peppers and continue to cook until peppers are soft. Add turkey, tomatoes (and beans, if using), chipotle puree, spices, and broth. Stir together and cook until the mixture comes to a boil. Add tomato paste. Let simmer, uncovered, for 30-40 minutes as liquid reduces.
**To further reduce liquid, you can add cornmeal, cornstarch, or flour to achieve your desired consistency.
Daria Knupp’s (Sr. Digital Marketing Manager) Chili Recipe
Ingredients
1 lb. ground beef or turkey
1 small white onion, diced
3 (15 oz.) cans diced tomatoes with green chiles
2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
2 Tbsp. chili powder
Optional:
Shredded cheese
chopped green onions
sour cream
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