Best Sweet Surprise Chili Recipes

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EASY SWEET CHILI



Easy Sweet Chili image

I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours.

Provided by tmwood86

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 8h15m

Yield 6

Number Of Ingredients 11

1 pound ground beef
6 cloves garlic, finely chopped - or more to taste
2 tablespoons dried oregano
2 teaspoons chili powder
1 tablespoon dried basil
2 (15 ounce) cans light red kidney beans, drained and rinsed
2 (15 ounce) cans dark red kidney beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans corn
3 tablespoons white sugar
salt and ground black pepper to taste

Steps:

  • Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
  • Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
  • Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 85.3 g, Cholesterol 47.3 mg, Fat 11.8 g, Fiber 22.9 g, Protein 33.8 g, SaturatedFat 3.9 g, Sodium 1392.5 mg, Sugar 15.7 g

WHITE CHILI SURPRISE



White Chili Surprise image

Flavorful and tasty, this is not your typical red chili.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 16

3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions

Steps:

  • If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
  • Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
  • Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
  • Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
  • Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
  • Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
  • Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.

BONNIE'S CHILI



Bonnie's Chili image

This chili is incredibly easy to make, and has a surprising depth of flavor for something that comes together in no time before the slow cooker takes over the work. I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. -Bonnie Altig, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

2 pounds lean ground beef (90% lean)
2 cans (16 ounces each ) kidney beans, rinsed and drained
2 cans (15 ounces each ) tomato sauce
1-1/2 cups salsa
1/2 cup water or reduced-sodium beef broth
4-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Optional toppings: Corn chips, sliced jalapeno peppers and shredded cheddar cheese

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 1027mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 8g fiber), Protein 31g protein.

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