Here are three great, but easy, chili recipes to help you celebrate national chili day.
Easy Chili With Meat and Beans
Recipe serve 4 to 6
1 lb. ground beef
1 14.5 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can white kidney or pinto beans
1 15 oz can red kidney beans
1/2 white onion – diced
1/2 green or red bell pepper – diced
1 tsp garlic crushed
1 tsp jalapeno – diced (seeds removed)
2 Tbsp chili powder
1/2 tsp ground cumin
1 12 0z Sierra Nevada beer (or your choice)
1/3 C fresh cilantro – chopped
salt and pepper to taste
Grated cheese for topping
In a large pot brown the ground beef( salt & pepper the hamburger to taste). When meat is browned, spoon out most of the grease. To the the ground beef add the onion, bell pepper, and saute’ at low temperature for a few minutes. Add the jalapeno and garlic and saute’ a few more minutes. Add the tomato sauce, diced tomatoes, chili powder, cumin, and cilantro. Stir, turn to medium high and bring to low boil, then reduce temperature to maintain simmer. Slowly add the beer taking care to avoid foam overflow. Bring back to strong simmer.
Approximately 20 minutes prior to serving, drain can fluids from the beans, rinse beans with fresh water, drain and add beans to chili. Stir and get chili back to a strong simmer and then cover. Simmer for 20 minutes or more.
Before serving the chili, top each bowl with a little grated cheese.
Easy Beer Cheese Chicken Chili
Recipe serves 4 – 6
2/3 lb. boneless skinless chicken thighs.
1 small yellow onion – diced.
8 oz. Velveeta cheese – sliced into one inch strips to allow for quicker melting.
6 oz. beer (remainder is for the cook).
3 slices thick cut bacon.
32 oz Chicken stock.
2- 15 oz. cans White Kidney Beans – drained of canning fluid and rinsed.
3/4 C water.
2 Tbsp. olive oil (one for frying chicken and one for onions).
2 cloves garlic – minced.
1 tsp. chili powder.
1 tsp. dry cumin.
1/2 dry oregano.
Add 1 tablespoon olive oil to large pot you will use for chili and bring to heat. Add the chicken thighs. On medium high heat fry 4 minutes each side and remove.
Lower heat to low on same pot and add second tablespoon of olive oil. Add the onions and saute until tender. Add the garlic to the pot and stir.
Add the chicken stock, beer, water, chili powder, oregano, and cumin. Stir and bring heat up to bring to boil.
Shred or slicd the partially cooked chicken. Add to pot to finish cooking in the boil for 5 minutes, and then reduce heat to slow boil.
In a fry pan cook the bacon until done but soft. Put one tablespoon of bacon grease into pot. Slice the cooked bacon into 1/3 inch sections and add to the pot. Stir and continue at simmer to slow boil for 20 minutes, stirring occasionally.
Stir constantly while adding cheese to pot so it does to stick to bottom and burn. Simmer for 5 minutes.
Add the white beans to the pot and stir. Increase heat to get a nice low boil. Stir occasionally, and cook until beans are tender and the sauce has thickened to a chili style thickness.
Easy Turkey Two Bean Chili
serves 4 – 6
1 and 1/2 lbs. pounds ground white meat turkey.
15 oz can pinto beans – rinsed.
2 – 15 oz cans red kidney beans – rinsed.
2 -15 0z cans tomato sauce.
1 – 14 1/2 oz can diced tomatoes.
1 small onion – chopped.
1 small green bell pepper – diced.
1 Tbsp olive oil.
2 Tbsp chili powder.
1 Tbsp chopped fresh cilantro.
1 clove garlic- minced.
1 tsp fresh minced thyme.
1/8 C Wild Turkey American Honey.
1 tsp or more of Scotty B’s Sweet Jalapeno Sauce or similar
salt and pepper to taste.
In large fry pan heat the olive oil at medium high, add the ground turkey, season with salt and pepper and brown for a few minutes. Stir the turkey to break it up and get a touch of brown on all sides.
To the browned turkey add onions, green bell pepper and saute until softened; about two minutes.
In a large pot heat the tomato sauce and diced tomatoes to a low boil. Add the chili powder, cilantro, garlic, thyme, American Honey, and Sweet Jalapeno sauce and stir.
To the large pot add the turkey mixture and reduce heat to strong simmer.
Add the beans to the pot, increase heat to get a boil and then reduce heat to simmer for 25 minutes. You can add a little water if you want to simmer longer.
Plate the chili, garnish with avocado, and just like that you’ve made a wonderful home cooked meal.
Good Eating and Table Talk,
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