Best Microwave Chili Recipes

MICROWAVE CLASSIC CHILI

Steps:

• Crumble the beef into a 2-qt. microwave-safe bowl. Add onion; mix well. Cover and microwave on high for 3 minutes or until meat is no longer pink; drain. Stir in the tomatoes, chili powder and mustard; mix well. Cover and microwave on high for 6-1/2 minutes. Add beans and mix well. Cover and microwave on high for 2 minutes longer. Add salt and pepper.

CHILI DOG DIP (MICROWAVE)

Steps:

• Heat hot dogs in the microwave for 30 seconds. Chop into bite-sized pieces.
• In a 9x9 glass baking dish, spread the package of cream cheese.
• Pour the can of chili over the cream cheese.
• Place hot dog pieces on top of chili.
• Place chopped onions on top of hot dog pieces.
• Sprinkle cheese over top of everything.
• Heat in microwave on high for 5 minutes, or until cheese is melted and dip is heated through.
• Serve with Fritos, tortilla chips, or any other of your favorite dippers!

EASY MICROWAVE CLASSIC CHILI

Steps:

• Crumble the beef into a 2 quart microwave-safe bowl. Add onion, mix well.
• Cover and microwave for 5 minutes or until the meat is no longer pink; drain.
• Stir in tomatoes, chili powder and mustard; mix well.
• Cover and microwave on HIGH for 10 minutes.
• Add beans and mix well. Cover and microwave on HIGH for 3 minutes longer. Add salt and pepper/.

MICROWAVE CHILI DOG WRAPS

Steps:

• Cook hot dogs according to package. I make mine in the microwave when cooking this recipe but it is more time consuming this one because I make one at a time.
• Warm chili in microwave until hot.
• Warm wraps in microwave according to package directions.
• Place one hot dog, chili and cheddar cheese (as much as you like - we like a lot of both) in a wrap. Add onions if desired. Serve.

GREEN CHILI QUICHE (MICROWAVE)

Steps:

• Sprinkle Montery Jack cheese and 1/2 cup of the Cheddar cheese evenly over the pie shell.
• Sprinkle green chilies (except for 2 tablespoons of green chilies) over the cheese.
• In a microsafe bowl combine half and half, salt and cumin and then cook on high for 2 1/2 - 3 minutes, stirring occasionally, until mixture thickens. DO NOT BOIL.
• Whisk cream mixture into eggs, blending well.
• Pour mixture into pie shell.
• Sprinkle with remaining cheese (1/2 cup) and chilies (2 tablespoons).
• Cook on medium (50% power) for 12-13 minutes or until set, turning dish halfway through cooking.
• Transfer to broiler and cook briefly (1-2 minutes) to brown.
• Let stand 2-3 minutes before slicing into wedges.

MICROWAVE CHILI

Steps:

• brown beef in microwavable bowl.
• add onions, peppers, tomatoes w/juice, beans w/juice, chili powder, cumin, salt and pepper.
• microwave at 70 for 9 minutes.
• stir and microwave at 70 for 9 minutes.

PAMPERED CHEF MICROWAVE WHITE CHICKEN CHILI

Steps:

• Using (5-in.) Santoku Knife, slice about 1/4 inches off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
• Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
• Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

MICROWAVE CHILI

Steps:

• Crumble ground beef into a 2 1/2 quart casserole. Add onion and celery. Microwave, uncovered, on high 4-6 minute or until meat is almost cooked, stirring after half the cooking time to break up meat. Drain.
• Add undrained tomatoes, kidney beans, tomato soup, chili powder, brown sugar, salt, pepper, cayenne, and oregano (optional). Microwave, covered, on high 5 minute Stir. Reduce power to medium. Mircowave, uncovered, 15-25 minute or until of desired consistency, stirring at least once. Makes about 2 quarts.

MICROWAVE CHILI

Steps:

• Combine in microwave bowl, ground beef and chopped onion. High 6 minutes in microwave - stir every 2 minutes. pour off grease. Add the rest of ingredients, cover and cook high 12 minutes. every 6 min. stir. Stand 5 minutes before serving.

MICROWAVE CHILI-COATED CHICKEN

Steps:

• Mix all ingredients except chicken in 2-quart resealable plastic food-storage bag.
• Shake 2 pieces of chicken at a time in bag until coated. Arrange chicken, skin sides up and thickest parts to outside edge, in ungreased 9-inch microwavable pie plate.
• Cover with waxed paper. Microwave on High 10 minutes. Turn pie plate 1/2 turn. Microwave 6 to 9 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.