Super Speedy Chili

 From: Pillsbury Annual Recipes Cookbook 2007

Ingredients:

• 1/2 lb lean ground beef
• 2 cans (14.5 oz each) stewed tomatoes, undrained, cut up
• 1 can (15 oz) spicy chili beans, undrained
• 3 tsp chili powder
• shredded cheddar cheese, if desired

In 3-quart saucepan or 10-inch skillet, cook ground beef over medium high heat, stirring frequently, until thoroughly cooked; drain.

Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally. Top individual servings with cheese.

Verdict:

Thumbs up! SUPER fast, SUPER convenient!

What I did differently or what I would do next time:

I used a pound of ground beef because, why not? I used 1 can of tomatoes because I wanted more meat than anything else. I probably could have used more chili powder because I like a really spicy chili, but this had a nice little kick to it.

When I tell you that this was not like my mama's chili, but it was a pretty darn good stand-in... for the amount of time this took and for it to have the great flavor it had, I'm impressed. I really wasn't expecting much considering the lack of time this took and lack of ingredients it contains. This was perfect for the chili craving I was having. I would definitely make this again.

Quick and Easy Chili

From: Southern Living 1992 cookbook

Ingredients:
1 lb ground beef
1 16-oz can tomatoes, undrained and chopped
2 15-oz cans red kidney beans, undrained
1 10-oz can tomatoes and green chiles, undrained
1 1/2 cups water
1 envelope chili seasoning mix
1 envelope instant onion soup mix

Cook ground beef in a Dutch oven until meat is browned, stirring until it crumbles; drain.

Add tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

What I did differently:
I didn't use the whole can of diced tomatoes because we aren't really fans of tomatoes. I only used one can of kidney beans, and I did drain them, even though the recipe said not to. I also left out the envelope of onion soup mix.

Verdict:
Thumbs up! It wasn't too spicy and it could easily be spiced up as much as you want. I liked it because it was so fast to make. I do love chili in a crockpot but I felt like the flavor of this was great, and the family liked it. Winning!

Crockpot Chili

From: All the Cooks

Ingredients:
2 lbs hamburger, browned, drained
2 cups chopped onion
2 cloves minced garlic
5 Tbsp chili powder
2 tsp salt
1 tsp paprika
1 tsp oregano
1 Tbsp ground cumin
1 1/2 cup beef broth
28 oz chopped tomatoes
32 oz kidney beans, cooked
1 tsp cayenne
1/2 tsp tabasco sauce

Combine all ingredients and cook in the crockpot all day on low.

Verdict:
You had me at "combine all ingredients and cook all day." In other words - don't touch it, don't stir it, leave it alone. In fact, I let mine cook overnight while I slept. Now that's my kind of cooking! I love chili and this was a great recipe that didn't disappoint. I would definitely make it again. (I substituted venison for the hamburger in this recipe).

Chili Con Carne

From: One Pot cookbook

Ingredients:
2 Tbsp oil
1 lb ground beef
1 large onion, chopped
1 garlic clove, chopped
1 green bell pepper, seeded and diced
1 tsp chili powder
1 lb 12 oz canned chopped tomatoes
1 lb 12 oz canned red kidney beans, drained and rinsed
2 cups beef stock
salt
cilantro

Heat the oil in a large skillet. Add the beef. Cook over medium heat, stirring frequently, for 5 minutes, or until broken up and browned.

Reduce the heat, add the onion, garlic and bell pepper, and cook, stirring frequently, for 10 minutes.

Stir in the chili powder, tomatoes and their juices, and kidney beans. Pour in the beef stock and season with salt. Bring to a boil, reduce the heat and simmer, stirring frequently, for 15-20 minutes, or until the meat is tender.

Chop the cilantro and stir into the chili. Adjust the seasoning if necessary.

Verdict:
Well, although I did like this recipe, there are many other chili recipes I prefer. I probably won't make this one again. My two favorite recipes are my mom's recipe and the Wendy's copycat recipe. This one is a little sweeter than those and a little soupier. If you like trying new chili recipes I still recommend it. Great flavor.

Wendy's Chili

From: Mama Loves Food

Ingredients:
4.5 pounds ground beef, browned and drained
2 large yellow (sweet) onions, chopped
7 large green bell peppers, chopped
4 celery stalks, chopped
2 heaping tablespoons minced garlic (I use jarred)
2 cans Ranch Style Beans, NOT drained (15 ounce cans)
2 cans dark red kidney beans, drained (15 ounce cans)
2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
2 cans stewed tomatoes (15 ounce cans)
4 cans plain tomato sauce (15 ounce cans)
2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Combine all ingredients in a large stock pot. Simmer for at least three hours (the longer the better!)

Verdict:
Thumbs up! I love chili and this recipe didn't disappoint. It's a bit spicy. I halved it and it made plenty. This would be a great recipe to make and freeze. Also, I couldn't find the Ranch beans so I doubled the kidney beans. I'll definitely be making this one again in the future!

Barbecue Chili With Corn

From: Here

Ingredients:
1 lb lean ground beef
1 large onion, chopped
1 can (22 oz) southern pit barbecue grilling beans, undrained
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 box frozen corn
1 Tbsp chili powder
1 tsp ground cumin
1/2 cup shredded cheddar cheese
2 cups corn chips

In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.

  

Verdict:
Thumbs UP!! Oh man, there is NOTHING bad about this recipe. I did use venison instead of beef, and canned corn instead of frozen. It is such a simple recipe but I devoured this. Actually, all of us did! I highly recommend this recipe and I'll definitely be making this again in the future!  

Corny Chili

From: Here

Ingredients:
1 lb ground beef
1 small onion, chopped
1 can (16 oz) kidney beans, rinsed and drained
2 cans (14 1/2 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
3/4 cup picante sauce
1 Tbsp chili powder
1/4 to 1/2 tsp garlic powder

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

What I did differently from the recipe:
I only used one can of tomatoes, and I used salsa - is that the same thing as picante sauce??

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! There was almost nothing left of this meal. It was really delicious. Not too spicy, but just hot enough to keep the chill off from these winter months! Such an easy recipe and so easy to throw together. I'll definitely be making this one again!  

Easy Cheesy Chili Dip

From: Philadelphia Cream Cheese Box

Ingredients:
1 8-oz package cream cheese
1 10.5-oz can chili
1/2 cup shredded cheddar cheese
2 Tbsp chopped cilantro

Place unwrapped block of cream cheese on microwaveable plate; top with chili and cheese. Microwave on high 45 seconds to 1 minute, until cheese melts. Sprinkle with cilantro.

----------------------------------------------------
When we lived in Charleston, a girlfriend of mine gave me this recipe and I use it all. the. time. Usually I make the recipe as directed and then put it in a small crockpot to keep it warm. Trust me, this recipe will be the talk of the party. It's so simple and it's usually the first thing totally gone when I serve it. I love it with tortilla chips but it'll go with pretty much any kind of cracker. Or just by itself. Whatever.

P.S. I leave off the cilantro - not sure if it would really alter the flavor or not.

Slow-Cooked Chili

From: Taste of Home

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.

Transfer to a slow cooker; stir in the remaining ingredients.

Cover and cook on low for 6 hours.

What I did differently from the recipe:
I halved it, but this would be a GREAT recipe to make the full amount and freeze whatever you can't eat. Or take it to a party! Also, instead of using a can of stewed tomatoes and a can of green chilies, I bought diced tomatoes with chilies. It was much cheaper than buying two separate cans, especially if you are going to be chopping the stewed tomatoes anyway!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I only got a tiny taste of this tonight, to make sure it was edible, and it was so scrumptious. I don't like really spicy chili, so this is quite mild, but it would be so easy to throw in some seasonings to make it spicy if that's how you like it. Also, nothing's easier than the slow cooker, so another thumbs up for that!

Printable version:

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Baby Chili

Disclaimer: This is neither chili made from babies nor chili in small batches. It is chili for small children, most likely 10+ months. Just so there's no confusion.

Today as I was making Potluck Beans (recipe forthcoming), I was making only half the recipe, so I wanted to use the other half of everything for something else. Enter Baby Chili. (You can see the small pot of baby ingredients behind the large skillet of adult ingredients!)

Ingredients:
1/2 lb ground venison
about 1/4 of an onion, diced
about 1/2 cup kidney beans, drained and rinsed
about 1/2 cup butter beans, drained and rinsed
pepper
garlic powder




As I cooked the venison, I threw in the onion. I did have to add water because venison makes no liquid when it's cooking. Near the end, I added both types of beans and let it simmer a few minutes. Then I added pepper and garlic powder (just a pinch of each) and mashed it with a potato masher.

Haven't tried this yet with Brianna because it just came off the stove - but I'm excited to see if she likes it!!

Cheesy Chili Dip

Ingredients:
1 8-oz package cream cheese
1 can (10.5 oz) chili
1/2 cup shredded cheddar cheese
2 Tbsp chopped cilantro

Place unwrapped block of cream cheese in microwaveable dish; top with chili and cheese. Microwave on high 45 seconds to 1 minute, until cheese melts. Sprinkle with cilantro.

What I did differently from the recipe:
I've never made this with cilantro.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I make this pretty much every time we have a party. It's SO easy and addictive! The best part is you can just keep reheating it over and over as it cools. And it refrigerates really well, so you can snack on it for days - if it lasts that long!