Kathy's Famous Chili

Kathy Haslam's Famous Chili

1-2 lbs ground beef or turkey
2 large onions chopped
1-16 oz can kidney beans
1 16 oz can pinto beans
1-2 tsp salt
4-6 cloves minced garlic
1-28 oz. can stewed tomatoes
1-7 oz can green chilies, diced
1-12 oz can green taco sauce (start with 1/2 bottle and add to taste, sometimes Kathy leaves it out)
1 tsp cumin
1/2 tsp pepper
2 tsp sugar
2-3 tsp chili powder

Saute meat with 1 chopped onion, drain. When browned, add remaining ingredients. Cook on high for 1-1 1/2 hrs or cook in crockk pot all day on low.

White Chicken Chili

Pumpkin bagels are the best side this time of year! Yummmmy!

White Chicken Chili

I call this a chili, but it's really a soup consistency. If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil

1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)

1 medium onion, diced

3-4 cloves garlic, minced

2 cans Great Northern Beans

1 3.5 oz can green chilies

1/2 t cumin

1/4 t oregano

1/2 t coriander

1/2 t salt fresh cracked pepper

1 lime

1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above) Sour cream Chopped cilantro Pepperjack or Jack cheese, shredded Avocado Tortilla Chips or make your own tortilla strips.

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and with your spoon smash some of the beans up so it will thicken the broth. Then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
Makes about 8 cups of soup.

Contributed by Rachel Tollestrup

Cincinnati Crockpot Chili

This recipe has a twist of cinnamon that makes it unique!


Cincinnati Chili Crockpot Recipe

Brown in a large pan:

1-2 lbs ground beef (you can use ground turkey)
1 medium-size yellow onion
1/4 cup minced garlic

Place in crockpot:

ground meat mixture (above)
1/2 cup chopped celery
2 Tablespoons chili powder
1 Tablespoon paprika
1/2 teaspoon dried, crumbled basil leaves
1/2 teaspoon dried, crumbled oregano leaves
1/2 teaspoon dried, crumbled thyme leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried, crushed red pepper (found in spice section)
1/4 teaspoon ground all-spice
1 28-oz can peeled tomatoes in puree/juice, undrained (pour juice in with tomatoes)
1 8-oz can tomato sauce
1/2 cup water

Cook on low for 7-9 hours or on high for 4-5 hours (I prefer low for longer). All the spices blend better if it cooks for longer time, at a lower temperature. Add, after cooked, right before serving, or offer on the side, and let people add as they like: shredded cheesekidney beans chopped, yellow onions.

Contributed by: Becki Cutler

"Chili represents your three stages of matter: solid, liquid, and eventually gas."