Vegetable Chili with Polenta

Ingredients:

 

3 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 14.5-ounce can diced tomatoes with juice
1 15.5-ounce can red kidney beans, drained and rinsed
1 15.5-ounce can cannellini or great Northern beans, drained and rinsed
1 tablespoon red wine vinegar
kosher salt and black pepper
1/2 cup quick-cooking polenta
1 tablespoon butter
green chili or jalapeño salsa, optional
 

Directions:

 

Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and sauté until onions are soft.

Add the tomatoes and 1 cup water. Bring to a simmer, partially cover with a lid, and cook 10 minutes.

Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper.

Meanwhile, prepare the polenta according to the package directions; stir in the butter. Season to taste with salt and pepper.

Divide the polenta between 4 bowls. Ladle the chili over the top. Spoon a little salsa on top, if desired.

Fritos Chili Pie

Ingredients:

1 large bag of FRITOS® Corn Chips
1 15 oz. can of chili with beef (with or without beans)
1 8 oz. bag of shredded cheese
Optional: chopped onion, tomatoes, lettuce, jalapenos and/or sour cream

Directions:

In an oven-safe serving dish, pour in FRITOS® Corn Chips and spread evenly. Heat chili and pour evenly over corn chips. Add additional ingredients like onion, tomato, lettuce, and jalapeno as desired. Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted. Serve immediately with a spoon.

Slow Cooker Chili

Ingredients:

2 pounds ground beef
1 large yellow onion, finely chopped
1 green bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
2 14-ounce cans diced tomatoes, juice reserved
2 14-ounce cans pinto beans, drained and rinsed
1/2 teaspoon salt
1 tablespoon chili powder
1 teaspoon cayenne pepper

Directions:
 
Heat a large pan over medium-high heat and brown the ground beef, breaking up any large chunks with a wooden spoon.

When no more pink remains, drain off excess fat, leaving one tablespoon in the pan. Transfer cooked beef to a large bowl and set aside. Return pan to stove. 

Saute onions, bell pepper, jalapeño and cumin until translucent, about 5 minutes. 

Transfer meat, onions, bell pepper, jalapeño, tomatoes with juices reserved, beans, salt, chili powder and cayenne to the slow-cooker, crockpot or heavy bottomed pot on the stove. 

Cover, set to low heat and cook for 4-6 hours. 

Serve over rice or with cornbread with the toppings of your choice.

White Bean and Chicken Chili

Ingredients:

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Directions:

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

Cincinnati Chili

Ingredients:

2 tbsp. olive oil
5 cloves garlic, finely chopped
2 medium yellow onions, finely chopped
1 1/2 lbs. ground beef
2 tbsp. chili powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground nutmeg
1/2 tsp. celery seed
1 dried bay leaf
Kosher salt and freshly ground black pepper,
   to taste
2 cups tomato sauce
1 tbsp. unsweetened cocoa powder
3/4 lb. dried spaghetti
1  15-oz. can red kidney beans, rinsed
   under hot water and drained
4 cups finely grated cheddar cheese
Oyster crackers

Directions:


Heat oil in a large skillet over medium-high heat. Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 5–6 minutes. Add beef, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 6–8 minutes. Tilt skillet and spoon out and discard any accumulated fat. Add tomato sauce, cocoa powder, and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.

Waffles & Chili

Ingredients:

1 3/4 cup all-purpose flour
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cup milk
3 tablespoon vegetable oil
2   large eggs
Spicy Chili, recipe follows
shredded cheddar, for garnish
sour cream, for garnish
chopped fresh cilantro leaves, for garnish
Spicy Chili:
1 pound lean ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles

Directions:

Preheat waffle iron according to manufacturer’s instructions.
 
In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. 
Serve with Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.

Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. 

Weeknight Chili

Ingredients:

1 pound mixed ground beef, browned and drained

1 medium onion, diced

1 red bell pepper diced

2 (28-ounce) cans diced tomatoes

 1 (28-ounce) can whole, peeled tomatoes

Ground cumin

1 (14 1/2-ounce) can pinto beans, drained and rinsed

1 (14 1/2-ounce) can black beans, drained and rinsed

1 (14 1/2-ounce) can kidney beans, drained and rinsed

Shredded cheddar, sour cream, chopped green onions, for garnish

Directions:

In a skillet brown ground beef, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, red pepper, and saute briefly. Stir in the diced and whole tomatoes. Add cumin, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions.