A good bowl of chili can warm up the soul with its flavorful spices and hearty ingredients when the temperatures begin to drop. With the fall season approaching, our team at the Bemidji Pioneer had a chili potluck.
There is a variety of options when it comes to whipping up a batch of the spicy (or not so spicy) stuff. One could go with white, red, spicy, mild, chicken, beef, turkey, vegetarian or vegan. All are so different but always savory and delicious.
Our office favorite was none other than a traditional recipe from Larisa Severson from Larisa Cooks! We have all the recipes below ready to add to your recipe inventory!
3 lbs. ground beef
4 16oz cans chili beans in hot chili sauce
2 16oz cans dark red kidney beans, drained and rinsed
2 16oz cans diced tomatoes
2-3 cups bold & spicy bloody mary mix 3 tbs. chili powder
3 tbs. black pepper
3 tbs. garlic powder
3 tbs. onion flakes (or 1 medium chopped onion)
4-5 dashes hot sauce (optional)
1 diced jalapeno with seeds (optional)
Place the ground beef in a large pot, add jalape-no, onion or onion flakes and brown over medi-um heat until completely browned. Drain off the excess fat and add the rest of the ingredients. Mix together well, cover and reduce the heat to low. Simmer for 2-3 hours, stirring occasionally. If chili seems too thick add an additional ½ cup of Bloody Mary Mix to thin it out and let simmer additional ½ hr. Garnish with Diced Green Onions, sour cream, shredded cheese and Fritos.
2 t. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
1 medium red bell pepper, diced
2 jalapeño peppers, seeded and minced 4 cloves garlic, minced
1 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/4 t. cayenne pepper
14-oz. can Mexican-style stewed tomatoes 3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro (optional)
Two 16-oz. cans black beans, rinsed & drained
In large pot, heat oil over medium heat. Add on-ion, bell peppers and jalapeno and cook, stirring often, for about 4 minutes. Add garlic, stir and cook for another 1 minute or so. Add spices, tomatoes, beans and water, and simmer at least 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro (if using) or serve cilantro on the side for those who like it.
1 lb shredded or cubed chicken
1 small onion
1 tbsp olive oil
2 cloves garlic
2 14.5 oz cans chicken broth
1 4 oz can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
Salt & pepper to taste
1 8 oz pkg cream cheese
1 1/4 cup corn
2 15 oz cans cannellini beans, drained
Heat olive oil in 6 quart pot, throw in your cubed chicken and diced onions and cook until chicken is no longer pink (roughly 6-7 minutes). Add garlic to the pan and sautee for a minute or so. Now, toss in your chicken broth, chilies, cumin, paprika, oregano, coriander, cayenne, black pepper and salt. Bring all of this to a boil, then reduce heat and simmer for about 10-15 minutes.
Add in your cream cheese to the mix and stir until melted. As this is melting, stir in the corn and cannellini beans.
2 15 oz cans diced tomatoes
1 15 oz can diced tomatoes with jalapeno
or habanero pepper
1 15 oz jar hot salsa (i use spicy black bean
with chunky veggies)
1 15 oz can seasoned black beans
1 15 oz can dark kidney beans
2 tblsp chili powder
1 tblsp red pepper flakes (2 tbsp if you want
it really hot)
1 tblsp ground pepper
2 tblsp onion powder (or 2 small onions) 2 tblsp chopped garlic
2 tbsp ground cumin
1 tsp hot sauce (i use Cholula) 2 lbs ground turkey
Combine diced tomatoes, chili beans, salsa, dark red kidney beans, and black beans in a large crock pot.
Sautee the ground turkey with onion, garlic, chili powder, red pepper flakes, black pepper, cumin and hot sauce.
Add the turkey mixture to the crock pot and simmer on low for 4 hours.