#2,814: Classic Beef Chili

One thing my mom is known for is her chili recipe.  It's loaded with beans and is just the right amount of spicy.  This is NOT my mom's recipe, so I'm sure my sister is totally going to hate this.  However, being one who likes to try new recipes, I figured I'd give this one a try.  I have to admit, I really do like this chili.  I love that it has two different kinds of beans.  I especially love it served over elbow noodles, with some melted cheddar cheese, and some oyster crackers like my mom always served hers.  As with most chili's this is definitely better the longer it sits and you let the flavors meld.  You kind of get a little bit of the beer flavor in this, but it's super mild.  If you don't want to add beer, just use more chicken broth.  

2 tablespoons olive oil
2 cups chopped yellow onion
8 garlic cloves, minced
3 pounds ground chuck
1 (6-oz.) can tomato paste
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (15-oz.) cans pinto beans, drained and rinsed
1 (15-oz.) can dark red kidney beans, drained and rinsed
1 (28-oz.) can crushed tomatoes
2 cups reduced-sodium chicken broth
1 (12-oz.) bottle beer

Heat oil in a large Dutch oven over medium-high. Add onions and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven.

Add tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.

Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, about 30 minutes.

#2,791: Vegetarian Pumpkin Squash Chili

If you saw my post yesterday, you saw that I've been making cinnamon sugar pumpkin bread.  Well when you have leftover pumpkin puree you've got to use it up some how, so you make pumpkin chili with it!  (OR you just use it as an excuse to try another new recipe!).  At first, I was going to leave out the adobo sauce because I'm not a huge fan of it, but I was also leaving out the bourbon so I had to add one or the other.  It definitely needed it to enhance the flavor.  I was a fan of this chili!  It was even better with sour cream and green onion added to it, but still good without it.

This recipe is healthy, filling, and comforting...what else can you ask for this time of year?!

1 tablespoon grapeseed oil

1 medium onion, minced

3 garlic cloves, minced

1 red pepper, diced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon sea salt

½ cup bourbon (I omitted)

1 - 14-ounce can of pumpkin (NOT pumpkin pie mix)

1 - 28-ounce can of crushed tomatoes

1 - 19-ounce can of kidney beans

1 19 ounce can of navy beans 

1 small butternut squash, cut into 1-inch cubes

1 tablespoon chipotle peppers pureed with adobo sauce

2 cups of corn, cut from 2 cobs or frozen

Optional garnishes: grated white cheddar, green onions, chili powder

Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin and sea salt and let it cook for 1 minute more.

Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.

Serve the pumpkin chili with the cheddar, green onions, and chili powder, if using.

#2,680: Instant Pot White Chicken Chili

I was looking for a recipe that I could make to take to a friend for lunch and definitely wanted something I could use as a way to try in my new favorite cooking vessel, my Instant Pot.  I loved that this recipe required me to throw everything into the Instant Pot at once and I had almost all of the ingredients already on hand. 

Once this recipe was done, I pulled the chicken out and shredded it in my stand mixer.  Personally this recipe calls for WAY too much chicken!  I only had .6 lb of chicken thighs and only used about 2/3rds of it in the chili.  But I'm not a huge chicken fan so maybe if you love chicken thighs you'll want to add it all it.  I thought it seemed like a crazy amount. 

I stole a bowl of this for myself (sorry Heather!) and topped mine with some chopped cilantro, a little bit of sour cream, and some crushed up tortilla chips.  I enjoyed this a lot!  I would definitely make this recipe again! 

1.3 pounds skinless boneless chicken thighs (I only used about half a pound or less and shredded it after it cooked)

5 cups chicken stock homemade or store-bought

2 cloves garlic finely minced

1 medium onion diced

2 (15 oz) cans can white northern beans drained and rinsed

4 oz diced green chilies, undrained

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

Add all ingredients to the Instant Pot, and place the lid on and lock it.  Use the manual keys to set the Instant Pot to 13 minutes manual.

After the cooking has completed, use the quick release lever to release the pressure.  Carefully remove the chicken thighs, and use two forks to shred the chicken.  Return chicken to the pot, and serve immediately.

#1,672: Quinoa chili

My friend Lora posted this on her pinterest board and when I saw it, I knew I wanted to try it too.  I replaced some of the beans with some cooked ground turkey, and just made a few other minor changes.  This is really good.  It's a hearty, easy to make, healthy chili that is a perfect winter comfort meal.  

2 cups cooked quinoa
1 Tbsp extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes (I used 1 can)
1 (15 oz) can tomato sauce
1 1/2 - 2 cups water
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar (I used stevia)
1/2 tsp ground coriander
1/2 tsp cayenne pepper, or to taste (optional)
Salt and freshly ground black pepper, to taste
2 (15 oz) cans kidney beans, drained and rinsed (I omitted)
1 (15 oz) can black beans, drained and rinsed
I also added ½ lb cooked ground turkey
1 1/2 cups fresh or frozen corn
1/2 cup cilantro, chopped
Juice of 1 lime

Heat olive oil in a large skillet over medium-high heat. Once oil is hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, water (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.

Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides if desired (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

#1,625: Zucchini and Corn Chili

It's no surprise (by the lack of posts) that I am back in school and trying to re-adjust to the routine of everyone being back in school.  The beginning of the year is always so challenging and takes me a few weeks to dig myself out of the never-ending mound of work to do!

This was an easy recipe that I made for lunches back at work.  I love all the veggies in this, but especially the crunch and sweetness of the corn.  I will definitely make this recipe again.  

2 poblanos or other mild chiles

2 large ears corn, kernels cut off the cob

2 tablespoons olive oil 

3 small to medium firm zucchini, quartered lengthwise and diced (I used 2)

1 onion, chopped

3 - 4 cloves garlic, chopped

1 tablespoon chili powder

1 tablespoon cumin 

Salt and pepper

1 can (15 oz.) black beans, rinsed (I omitted because I forgot to buy some)

2 - 3 cups vegetable stock

1 can (14.5 oz.) petite diced tomatoes

1 rounded tsp. honey 

A small handful cilantro, chopped

1 lime, juiced (about 2 tbsp.)

I threw mine in the oven for a little while.  Working over an open flame on a gas burner or under the broiler, cook the chiles, turning, until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. 

Meanwhile, heat a Dutch oven or other large pot over medium-high. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2 to 4 minutes. Add the zucchini, onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. Season with salt and pepper, then stir in half the beans. 

I obviously skipped this step since I omitted the beans.  In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili). 

Add the stock, tomatoes, honey and chiles. Cover and simmer until the flavors combine, 10 to 15 minutes. Stir in the cilantro and lime juice. 

#1,443: Paleo Sweet Potato Chili (Crockpot Recipe)

How did I forget to add the onions in this recipe?!  I love red onion and add it in to recipes all the time.  I might have to go sautee some in a pan and add it in!  I halved this recipe and made it in the crockpot over night.  It's now ready for me to eat for lunch today....and for this week at school.  I love the sweetness the sweet potatoes add to this chili.  Next time I'm going to dice them up a little smaller next time though, I think I left them a tad too big for my liking.  Regardless, super yummy!

2 lbs. ground beef (I used ground turkey)

1 red onion, chopped (I omitted b/c I forgot to add them!)

1 teaspoon minced garlic

1 large can (29.5 oz) can tomato sauce

2 cups petite diced tomatoes, with juice

3 cups beef stock

3 carrots, chopped (about 1 cup)

5 small sweet potatoes, peeled and cubed (about 4-5 cups)

2 bay leaves

½ teaspoon thyme

2 tsp. salt

1½ teaspoons black pepper

½ cup chili powder (or to taste!!)

dash of oregano

dash of red pepper flakes

In a large saucepan, brown hamburger, onions and garlic. Drain off the fat. 

Add the cooked ground beef and onions, as well as all of the remaining ingredients to a crockpot.  Cook on low for 6-8 hours, or on high for 4 hours.  

#1,387: Lentil Chili

I was too lazy to make this recipe on the stovetop, so I threw it all together in the crockpot (the first 10 ingredients listed) and let it cook for about 5 hours on high, until the beans and the carrots were soft.  I am really enjoying eating this chili this week for my dinners.  It was simple, it is filling and it is so healthy.

When it was done cooking I added the salt, pepper and cilantro, and stirred it all to combine.  So simple, one crockpot to clean!  The directions below say to puree some of the cooked beans and add it back into the recipe, I did not bother doing that step.  It was good just the way I made it.  

2 Tbsp. olive oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 cloves garlic, minced

4 tsp. chili powder

1 (16 oz.) bag of brown lentils

2 (14.5 oz.) cans no-salt diced tomatoes

1 bay leaf

2 carrots, diced

2 (32 oz.) cartons vegetable stock or chicken stock

⅓ cup fresh chopped cilantro

sea salt and fresh ground black pepper

Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

In a large soup pot, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until onion is soft and lightly browned.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and vegetable stock. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Adjust salt and pepper as needed.

Stir in cilantro and serve.

#1,362: Paleo Beef and Veggie Chili

Yum, yum, yum!  This is so good...and my version is SO hot.  I am not a fan of heat and got a medium salsa at the store (the fresh kind I wanted didn't have any left in mild) so mine is HOT (to me...I'm sure it's still not hot to most of you!).  It is so good though.  I had to eat mine over some roasted broccoli to help cut the heat, but it was still fantastic.  What a great recipe to make to use up any leftover veggies!

1 pound ground beef and/or stew meat (I used ground turkey)

½ onion, chopped

2 t minced garlic

14 oz diced tomatoes

1 (8 ounce) jar salsa

4 tablespoons chili powder (I used 1 packet of Mrs. Dash chili seasoning)

2 cans pinto beans (I omitted the beans and used at least 2 cups of chopped veggies: mushrooms, carrots, bell peppers and spinach)

Salt and pepper to taste

½ tsp lime juice

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender.  Add the remaining ingredients.  Mix well, reduce heat to low and simmer for at least a 30 minutes to an 1 hour (or until stew meat is tender, if using). Top with any desired toppings.  

#1,332: Veggie Loaded Paleo Turkey Chili

First of all, let me tell you how much I love this recipe.  It is SO good and I love all the veggies that are in it.  Next time I might even put more veggies (like the celery and mushrooms).  This is an excellent lunch and/or dinner, especially if you are doing a no/low carb/paleo-ish plan.  This was outstanding.

However, I had a slight issue.  When shaking chili powder into your pan, make sure it's on the "shake" side and not the "pour" side.  I had A TON of chili powder in mine and it is HOT.  PS...I don't like hot/spicy!  So I added more tomatoes, some water and a 8 oz can of tomato sauce to try and town this down a bit.  It helped, and it's still delicious, but it sure is a tad spicy.  

1 1/2 lbs lean ground turkey (or ground beef)

1 green bell peppers, chopped

1 yellow onion, diced

2 stalks celery, chopped  (I omitted)

3 medium carrots, chopped

1 zucchini, quartered and chopped

2 cloves garlic, diced

1 28oz can diced tomatoes (I used a 14 oz can of petite diced  plus about a dozen chopped cherry tomatoes from my garden)

1 4oz can diced green chilis

1 tsp coconut oil

2 TBSP chili powder

2 tsp ground cumin

1 tsp salt 

1/2 tsp garlic powder

2 tsp honey (I omitted)
As explained above, I also added about 1 c water and 8 oz of tomato sauce

Chop the zucchini, bell pepper, carrots, onion, celery, and garlic and set aside 

Next, add the coconut oil to your pot and turn the heat to medium. Throw in the ground turkey and cook until it’s browned all the way through. Once the meat is ready, add your carrots and onions. Cover for about 3 minutes.

Combine the rest of the ingredients in the pot and stir.

Cover your pot and let the chili simmer on low heat for about 30 minutes. 

#1,183: Easy Crockpot Ground Beef and Pork Chili

Chili is such a hard recipe to make and to please everyone who eats it.  Everyone has a different preference for the kind of chili they like: with/without beans, type of meat, traditional vs white chili, with or without beer/chili powder/hot sauce, etc.   There is no way to please everyone.  So I was a little nervous about making this chili for A and M's joint birthday party this weekend with my family.  I personally enjoyed this chili, although I don't think it would win any sort of chili cookoff competition...but let's be honest, I'm still partial to my mom's chili that she made growing up. 

Anyhow, here is the recipe I made to serve my family, which we enjoyed...but I made so much I have A TON leftover.  I think my co-workers might be benefitting from my over-cooking tomorrow for lunch. Would I make this again?  Yes I would!  Although there are a lot of ingredients, it was easy to make and I love that I could cook it in my crockpot.

2 1/2 lb. lean chuck or lean sirloin, ground (I used ground turkey)
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground (I omitted)
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce 

1 can stewed sliced roma style tomatoes with oregano and basil, 28 ounces, drained (I used plain diced tomatoes instead)

1 can red kidney beans, 15 ounces, drained

1 can cannellini beans, 15 ounces, drained

Last steps: 

1 teaspoon cornmeal
1 teaspoon flour

1 teaspoon baking soda
1 teaspoon warm water

In a large saucepan brown brown the ground beef and pork.  About half way through, add in onions and garlic and continue cooking until meat is no longer pink.  Place cooked beef/pork mixture into a large crockpot.  

Add the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, hot sauce, diced tomatoes, kidney beans and cannellini beans. Mix well.

Set the crock pot to low and cook for 4-6 hours.  (Mine went as long as about 7 hours).

In a small bowl, stir together the cornmeal, baking soda, and flour, then add the warm water and mix well. Stir into chili and cook, covered, for an additional 20 minutes.

Top your chili with all your favorite toppings: cilantro, sour cream, shredded cheese, oyster crackers, Fritos, red or white onions, green onion, hot sauce, avocado, over cooked noodles, etc.

#1,166: Turkey and Sweet Potato Chili

I quite enjoyed this sweet potato chili!  Although I do think it would have been slightly better with cheese and oyster crackers, but I digress.  :)  This is a super healthy, low-carb chili that I will definitely be making again.  It's a tad sweet because of the sweet potatoes, but not overly sweet.  

20 oz 93% lean ground turkey or ground beef
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz can Rotel mild tomatoes with green chilies
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
fresh cilantro, for garnish

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.

#1,147: Paleo Chili

I found this recipe here.  It was so easy and my family loved it, I don't know if I would make chili again from the powdered mix.  I even used petite diced tomatoes in mine (pureed lightly) and my family didn't complain about it at all.  The only thing I omitted was the kidney beans, which I'm currently not eating and my family doesn't like anyways.  I served there chili over elbow noodles with some cheese and oyster crackers (just like my mom did growing up), but I ate mine with a little bit of shredded cheese and some sliced green onion.  Delish!

1 lb. ground beef
1/2 c. chopped onion
1 large Bay leaf
1-3 T. chili powder
2 tsp. Season Salt
1/8 tsp. Cayenne pepper
1/8 tsp. Paprika
1 can (16 oz.) stewed tomatoes (I used petite diced)
1 can (8 oz.) tomato sauce
1 pt. (16 oz.) beef broth (you can add less if you want a really thick chili)
1 can dark red kidney beans (optional)

Brown hamburger with the onions. Add remaining ingredients, except beans (if you are using them), and simmer for 2 hours. Add beans and heat through before serving. If you make a double batch and simmer all day, the flavor gets better and better. Makes 6-8 servings

#1,094: Paleo Slow Cooker Chili

This recipe was supposed to be super spicy, but since I don't like spice, I omitted a lot of it.  I made this last night so it cooked all night in the crockpot.  My kitchen smelled wonderful this morning when we woke up, so I ate it for breakfast.  It was really, really good.  This will be even better tomorrow when I eat it with avocado chunks. 

1 large onion (chopped)
1 green pepper (chopped)
8 oz sliced portobello mushrooms
2 cloves garlic
2-3 tbsp paprika (If you don’t want it really spicy, go ahead and use 3 tbsp and no cayenne pepper. If you do want spicy, use 2 tbsp of paprika and 1 tbsp cayenne pepper)
0-1 tbsp cayenne pepper (it’ll be spicy! so put less or even none if you don’t like spicy!)
1 jalapeno (optional, add only if you like it very spicy like me!)
1 lb ground beef or turkey
2 28 oz cans of diced tomatoes (undrained)
2 tbsp butter (I omitted)
Salt, pepper as desired

Place the diced tomatoes along with the tomato juice in to your slow cooker.  Stir in the paprika.

In a large skillet on medium heat, heat up 1 tbsp of butter, and then add the ground beef.  Cook until there’s only a little pink left, and make sure to break it down in to small chunks while doing so. Place in the slow cooker.

Next, add another tablespoon of butter to the sauté pan and sauté your veggies (onions, green pepper, jalapenos if using, mushrooms, garlic).  Cook until your onions are translucent.  Add this mixture in to your slow cooker and stir.  Add salt, pepper and the cayenne pepper (if using) now, and mix well.

Cover crockpot and cook on low for 8 hours, until chili is thickened.

#1,068: Paleo Chili Soup

This is a wonderful recipe that you can make to use up small amounts of leftover chili.  Or large amounts if you want to make a big batch of soup.  :)  The coconut milk in this recipe reminded me of a curry, which I don't typically love, but as far as a soup goes, it was really good.  I will definitely make this again.

1 cup leftover chili
1 cup coconut milk
1 cup of any chopped vegetables (zucchini, carrots, bell peppers, tomatoes, etc.)
salt and pepper, if necessary
garnishes of choice (avocado, onion, cilantro, etc.)

Heat vegetables in a medium saucepan with a little olive oil, over medium heat until the vegetables are fork-tender.

Add chili and coconut milk and cook for another few minutes or until the mixture is uniformly warm. Taste for seasoning and serve with choice of garnishes.

#1,067: Paleo Chocolate Chili

Doesn't that chili look wonderful?!  It was!!  It was SO good.  So good.  I can't wait to make this again.  I didn't think I was going to simmer the chili because two hours seems quite excessive, but it really does give it a great flavor.  I shared this with my co-workers at lunch and we all loved it.  A lot!  Yum, yum, yum!!

Oh, and if you are wondering...no you can't really taste the chocolate in this, but it does give it nice flavoring.

2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef (I used ground turkey)
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes (I used petite diced instead)
1 can (14.5 ounces) beef broth
1 cup water

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.