Tag Archives: Chili

Chili Cheese Dogs

Chili-Cheese-Dogs

 

This is a recipe I have made a few times.  It’s super simple and quick to make.  The chili is thick so the buns don’t get soggy and the cheese is melted in the broiler to make it extra delicious.

 

Ingredients:
8 Hot Dogs
8 Hot Dog Buns
2 Cups Cheddar Cheese, shredded
1 lb Ground Beef
Salt & Pepper
2 teaspoons Worcestershire Sauce
1 Small Onion, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
8 oz Can Tomato Sauce
1 Tablespoon Butter
1 Tablespoon Hot Sauce

 

Heat a skillet over medium/high heat.  Add beef, cooking until browned.  Season with salt and pepper.

Add Worcestershire sauce, onion, garlic and chili powder.  Cook for about 5 minutes to soften the onion.

Add tomato sauce, reduce heat and simmer.

Boil the hot dogs in a shallow skillet of water for about 5 minutes.  Drain and score the casings with a knife.

Melt butter in the same skillet over medium/high heat.  Add the hot sauce and hot dogs.  Brown the hot dogs slightly on all sides.

Assemble the hot dogs on a baking sheet.  Place a hot dog in a bun, top with chili and cheese.  Melt the cheese until the broiler, about 1-2 minutes.

 

Yield: 8 Chili Cheese Dogs

-Recipe from Classic Rachael Ray 30 Minute Meals Cookbook-

Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

 

This is a great chicken chili to warm you up this fall.  The chicken thighs are coated in crushed tortilla chips, which gives the chili extra flavor and thickens it at the same time.  Top it with lots of shredded cheese and bake up some corn bread to make it extra comforting!

 

 

Ingredients:
14.5 oz Can Italian Style Diced Tomatoes
11 oz Can Mexicorn, drained
1 Garlic Clove, minced
5 teaspoons Chili Powder
1 teaspoon Cumin
1 teaspoon Kosher Salt
2 lbs Boneless, Skinless Chicken Thighs, cut into 1 inch pieces
2/3 Cup Finely Crushed Tortilla Chips
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
15.25 oz Can Kidney Beans, rinsed and drained
Toppings:
Shredded Cheese
Sour Cream
Cilantro

 

Drain tomatoes and reserve 1/4 cup of the liquid.  Combine the tomatoes and the reserved liquid together in a bowl along with Mexicorn, garlic, chili powder, cumin and Kosher salt.

In another bowl, stir together chicken and crushed tortilla chips.

Place chopped onions and bell pepper in a slow cooker.  Layer in beans, chicken and tomato mixture.  Cook on high for 5 hours or 8-10 hours on low.

Serve with desired toppings.

 

Yield: about 8 servings

-Recipe from Woman’s World Magazine-

Andouille Chili

 

I have been meaning to post this recipe for quite a while now.  While going through a box of recipes I found this recipe and realized I made it back in October of 2011…Now that we are coming up to 2013, I guess it’s time to post it.  This Andouille Chili is a delicious chili made with smoked andouille sausage and ground beef.  The roasted yellow squash gives this chili a deliciously nutty flavor.  Enjoy!

 

Ingredients:
1 Yellow Squash, diced
2 Tablespoons Olive Oil
Salt and Pepper
14 oz Smoked Andouille Sausage, sliced
1 lb Ground Beef
1 Onion, chopped
2 Green Bell Peppers, chopped
2 Cloves Garlic, minced
2 Tablespoons Chili Powder
1 teaspoon Cumin
2 teaspoons Paprika
1 Can Kidney Beans, not drained
1 Can Black Beans, not drained
1 Can Diced Tomatoes
1 Cup Frozen Corn
3 Cups Chicken Stock
Cilantro, for topping
Shredded Cheddar Cheese, for topping

 

Preheat oven to 400°F.

Place sliced squash on a baking sheet and lightly coat with olive oil.  Season with salt and pepper.  Roast in the oven until browned.

Heat a large pot to medium/high heat and brown the sausage.  Reserve on a plate.

Add ground beef to the pot, cooking until browned.  Add onion, bell peppers and garlic.  Cook until tender, about 5 minutes.

Stir in chili powder, cumin, paprika, kidney beans, black beans, tomatoes, corn and chicken stock.  Add the roasted squash and reserved sausage.  Bring to a bubble, reduce heat and simmer for at least 15-20 minutes.

Serve with chopped fresh cilantro and shredded cheese on top.

 

Serves: 6-8

Corny Cornbread

This cornbread recipe is from the Mexican Pizza recipe I posted a few months ago, just without anything on top of it.  It’s a great way to stretch a buck and add an extra veggie to your dinner.

Ingredients:
2 Boxes Corn Muffin Mix (8.5oz each), Jiffy brand is my favorite
2 Eggs
4 Tablespoons Melted Butter
1½ Cups Milk
1 Cup Frozen Corn Kernels
Extra-Virgin Olive Oil Or Canola oil for greasing the pan

Preheat oven to 400°F.  Grease a 12 inch non-stick pan with the oil.  Make sure your pan has an oven proof handle or wrap it a couple times with foil.

Mix together the corn muffin mix, eggs, butter, milk and corn kernels in a large bowl.  Pour into the prepared pan and bake until browned on top, about 20-25 minutes.

This could also be made in a casserole dish, although the cooking time may need to be adjusted.

Serves: 6

Black Bean Chili

This is one of my favorite chili recipes.  Another Rachael Ray recipe of course.  This can be  made with or without meat and is great either way.  Watch out, this is spicy!

Ingredients:
4 large poblano peppers
2 tablespoons extra-virgin olive oil
1-2 lbs ground chicken or beef
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
1 bottle dark lager beer, such as Negra Modelo
2 15-ounce cans black beans, not drained
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon allspice
1 15-ounce can crushed fire-roasted tomatoes
2 cups beef or vegetable stock
1/2 cup sour cream, for garnish
1/2 cup chopped cilantro, for garnish

Preheat broiler.  Place the poblano peppers on a baking sheet under the broiler until the skin turns black.  About 10 minutes.  Turn them half way through.

Here is what they look like before and after:

Once they are browned, place them in a bowl and cover it with plastic wrap to cool.  When they are cooled slightly, peel off the skin and roughly chop them.

Heat the olive oil in a large pot over medium-high heat.  Once hot, add the ground chicken.  Cook until browned.  Add the jalapeño, onion and garlic.  Cook until tender, about 6 minutes.  Season with salt and pepper.

Add the beer, scraping up the brown bits that are stuck to the bottom of the pan.  Cook until the liquid is reduced by half, about 5-7 minutes.  Stir in the black beans, chili powder, cumin, allspice, crushed tomatoes, stock and poblanos.

Bring to a bubble, reduce heat and simmer at least 5 minutes.

Serve chili with sour cream and cilantro.

Serves: 6

Eggplant Chili

We went camping this weekend and made this chili.  I had got an eggplant in my Bountiful Basket and needed to find a good use for it.  We don’t normally eat eggplant, but I think that may change after making this chili.  We also made some cornbread pancakes to serve alongside.

Ingredients:
2 Tbsp Olive Oil
1lb Ground Beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 large Eggplant, diced
2 Cloves Garlic, grated
2, 14 oz cans Red Kidney Beans, drained
15 oz can Diced Tomatoes
15 oz can Crushed Tomatoes
2 Tbsp fresh Parsley, chopped
1 Tbsp dried or fresh Oregano
1 tsp dried Thyme
2 tsp Chili Powder
Salt & Pepper
3 Green Onions, Chopped

Heat oil in a large pot over medium-high and brown the beef.  Add the onion, bell pepper, eggplant, garlic and cook until veggies are tender.  Add in the kidney beans, diced tomatoes, crushed tomatoes, parsley, oregano, thyme, chili powder and season with salt and pepper.  Bring to a bubble, reduce heat to low and simmer for 15 minutes.  Serve with green onions on top.