Best Winter Chili Recipes

VEGETARIAN CHILI WITH WINTER VEGETABLES

Steps:

• Heat the beans on top of the stove in a large soup pot or Dutch oven.
• Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
• Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
• Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

WINTER WHITE TURKEY CHILI

Steps:

• Place a large pot over medium heat with the oil. Add the bacon to the pot and cook, stirring occasionally, until browned, 5 to 6 minutes. Increase the heat to medium-high and then add the turkey, onion, bell pepper, celery, garlic, cumin and chili powder to the pot. Cook, stirring frequently, until the vegetables are tender, about 10 minutes.
• Add the remaining ingredients to the pot and season with salt and pepper. Reduce the heat to medium and simmer the chili, stirring occasionally, until the liquids have thickened and the chili is very aromatic, about 20 minutes.
• Serve the chili garnished with chopped cilantro and avocado.

CROCKPOT WINTER WHITE ROTISSERIE CHICKEN CHILI

Steps:

• Add all ingredients with the exception of cornstarch and water to crockpot. Set crockpot on high 4hrs or 10hrs depending upon desired cooking tm. Add cornstarch and water to thicken. Top with optional cheese if so desire. Enjoy my friends!

WINTER CHILI CORNBREAD PIZZA

Steps:

• For the chili: Preheat the oven to 500 degrees F.
• Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
• Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
• For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
• Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
• Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.

WINTER VEGETABLE CHILI RECIPE BY TASTY

Steps:

• In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the onion, season with salt, and cook until the onion starts to sweat and become translucent, 3 minutes. Add the garlic and cook until fragrant, 2 minutes more.
• Add the parsnips and butternut squash and season with salt, paprika, oregano, cumin, allspice, and chipotle powder. Stir to coat the vegetables with the spices. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until the vegetables begin to soften.
• Add the cannellini beans, cilantro, and vegetable broth. Increase the heat to medium-high and bring to a boil for 2 minutes. Reduce the heat to medium-low and simmer for 15 minutes, until the chili is thickened and the vegetables are cooked through.
• Ladle the chili into bowls and top with cilantro and cheddar cheese.
• Enjoy!

WINTER CHILI

Steps:

• Brown ground beef adding onion and garlic towards the end of browning over medium heat.
• Add everything else.
• Let it cook and stew for at least an hour -- preferably longer.
• I like to make it in the crockpot and let it cook all day long.
• And it is even better the next day!

AUTUMN/WINTER ESSENTIAL: YUMMY BEEF IN CHILI SAUCE

Steps:

• PREP/PREPARE
• You will need a slow cooker, crockpot, or Instant Pot, to make this recipe.
• The Roast I am using a chuck roast; however, with the long cook times of a slow cooker, just about any type of beef will probably do just fine
• The Paprika There are lots of varieties of paprika floating around out there. I like a hot variety; however, if you want to cool it down a bit you could always use something milder.
• Make of it What You Will This dish is basically sauce and meat, so serving it up is up to you. How about piling it up on some good garlic mash, or maybe egg noodles; even rice would be an excellent option.
• Here are a couple of recipes that go well with this dish: https://www.justapinch.com/recipes/side/rice-side/side-essentials-spicy-rice-dish.html https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?r=4 https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?r=12
• Gather your ingredients (mise en place).
• In the bowl of your slow cooker, mix the salt, pepper, and flower together, then toss in the cubed beef until nicely coated. Then, add the "OTHER STUFF" ingredients and mix until combined.
• Before tossing the beef with the flour, pat it dry with a few paper towels.
• Finally add the "WET STUFF" ingredients and stir to combine.
• Set your slow cooker to low, and cook until the beef is fork tender, about 5 - 6 hours.
• In the last hour, stir in the "FINISHING TOUCHES" ingredients.
• PLATE/PRESENT
• Serve with rice, mashed taters, egg noodles, or whatever you choose. Enjoy.
• Keep the faith, and keep cooking.

AUTUMN/WINTER ESSENTIALS: CHILI, CHILI SPICE MIX

Steps:

• 1. PREP/PREPARE
• 2. If you do not have access to dried chilies, you can always use the store-bought, pre-ground variety. However, Amazon does sell these items, and the mix will taste better if you use whole chilies and grind them yourself.
• 3. If you want the mix to have deeper, richer flavor, after you stem and remove the seeds from the chili's, place them in a hot dry pan for a bit. The heat will bring out more of the chili flavor. Or, you could put them in a 250f (120c) oven for about 20 - 30 minutes.
• 4. Gather your ingredients (mise en place).
• 5. Cut the chilies open and remove the seeds and the stems.
• 6. Add all of the ingredients to a spice, or really good blender (I use a Vitamix).
• 7. Mix until a powder. Blend-Baby-Blend.
• 8. Store in a glass jar with a good lid, in a cool dry place, as you would any other spices.
• 9. PLATE/PRESENT
• 10. Use in any recipe that calls for chili powder, but especially a nice pot of chili. Enjoy.
• 11. Keep the faith, and keep cooking.

PINTO BEAN CHILI WITH CORN AND WINTER SQUASH RECIPE - (4/5)

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

WHITE WINTER CHILI

Steps:

• 1. Place chicken breast in Dutch Oven with 5 cups of water (or to cover) , 1/2 of chopped onion, 1 tsp salt. Bring to boil, cover and cook 45 minutes or until tender. Remove Chicken. Then remove skin and bones from chicken, sitting broth aside. Cut chicken into bite size peices; place back into broth. Place on low heat.
• 2. Melt butter in medium sauce pan,add celery and remaining onion, saute' until tender. Set aside.
• 3. Stir celery mix into broth mix, add 2 of the 3 cans of beans (rinsed & drained), chopped green chilies, chicken broth, cumin, bay leaf,and red pepper. Add a little black pepper if you desire. Bring to boil and turn down to med/ low. Cook one hour, stirring frequently, until thickened.
• 4. Process the remaining one can of beans in a blender until smooth. Stopping to smooth down sides. Stir bean pure'e into chili.
• 5. Remove and discard bay leaf, stir in Cilantro just before serving with DESIRED TOPPINGS.

WINTER WOODS CHILI

Steps:

• In a 4-6 quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat.
• Return meat to pan. Reduce heat; add onions and half the garlic. Cook and stir until onion is tender. Add undrained tomatoes, beans and 1 Tbsp. of chili powder. Bring to boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
• Stir in remaining garlic, chili powder and vinegar. Cook, covered for 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano and cooked crumbled bacon.

AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed pot large that is large enough to hold all of the ingredients.
• 3. There are a lot of brands of chili beans out there. Some of my favorites are Bush's and Westbrae Organic. Most come packed in a sauce, and because that sauce will sway the taste of the chili, I usually rinse them before adding. But, that is just a personal preference.
• 4. Prepping trick, to save time, add all of the dry ingredients to a small bowl, mix to combine, and dump them in all at once.
• 5. Cocoa powder in a Chili? Many of you may already know this little trick, but adding of a bit of cocoa powder to something like a chili adds a richness you cannot describe.
• 6. Gather your ingredients (mise en place).
• 7. Add the oil and butter to a heavy-bottom pot, over medium heat.
• 8. After the butter melts, give the pot a swirl to mix it with the oil, and throw in the diced onions.
• 9. Cook until the onions soften, but do not allow them to brown, about 4 - 6 minutes.
• 10. Add the ground beef and cook while breaking it up with a wooden spoon.
• 11. Cook until browned, about 4 - 7 minutes.
• 12. Add the DRY INGREDIENTS, then stir until they are incorporated with the onions, and beef, about 1 - 2 minutes.
• 13. Add the tomato paste and stir for an additional 1 - 2 minutes.
• 14. Add the beef stock, and stir, while slowly bringing the pot up to a simmer.
• 15. Add the remaining WET INGREDIENTS and bring back to a simmer.
• 16. Allow the chili, to simmer for an additional 30 - 45 minutes.
• 17. Chef's Tip: Give the chili a stir every few minutes, just make sure nothing is sticking to the bottom. I HATE it when that happens.
• 18. PLATE/PRESENT
• 19. Serve in big bowls with your choice of toppings and sides. Enjoy.
• 20. Keep the faith, and keep cooking.

WINTER CHILI SAUCE

Steps:

• 1. Combine ingredients in saucepan; simmer 30 minutes, or until thick.

MEXICAN WINTER CHILI

Steps:

• In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
• Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.

WINTER WOODS CHILI

Steps:

• In 4-6 qt Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir till onion is tender.
• Add undrained tomatoes, beans, and 1 Tbsp of chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon if desired.

WINTER SQUASH AND SAGE SAUSAGE CHILI

Steps:

• In large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up; drain fat. Stir in beans, squash, salsa, and water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Serve in bowls; sprinkle goat cheese and fresh sage. Makes 4 servings.

WINTER WOODS CHILI

Steps:

• 1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender. 2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon.

WHITE WINTER CHILI

Steps:

• Chop meat to 1-1 1/2 inch cubes. Brown in large chili pan, or Dutch oven. Add spices as it cooks.
• Add onion, garlic and chilies. Cook until the vegetables start to sweat. Add beans and hominy. Add the chicken broth. Taste after about 15 minutes for spice. Add more of each until it tastes lightly warm. Add more chili until it hits the level of heat that you want.
• Simmer for anywhere from 1 to 2 1/2 hours, until everything melds nicely together.

MEXICAN WINTER CHILI

Steps:

• In a Dutch oven cook and stir pork in hot oil over medium-high heat for 5 minutes or until browned. Stir in onion, poblano, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in cocoa powder, cumin, garlic powder, cinnamon, and cayenne. Add broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until pork is tender.
• Stir in pumpkin, cream, and salt and black pepper to taste. Return to boiling; reduce heat. Simmer 5 minutes. If desired, top with fresh cilantro.

WINTER CHILI

Steps:

• Add all ingredients except chili beans and Coors Light to large pot and simmer on stove for 2 hours. Then add chili beans and Coors Light and simmer for another 30 minutes.