Best Winter Chili Recipes

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WINTER WHITE TURKEY CHILI



Winter White Turkey Chili image

We call it this a white chili because there's very little tomato in it, but the addition of cumin, beer, tons of beans and a topper of creamy avocado keeps it just as satisfying as a traditional red chili.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive or vegetable oil
3 to 4 slices thick-cut bacon, chopped
1 1/4 pounds ground turkey (all lean or a mix, whatever you prefer)
1 large sweet onion, chopped
1 large red bell pepper, seeded and chopped
2 stalks celery, chopped
2 to 3 cloves garlic, finely chopped
1 teaspoon ground cumin
1 tablespoon chili powder
1 (14-ounce) can chickpeas, drained and rinsed
1 (14-ounce) can small white beans, drained and rinsed
1 (14-ounce) can diced tomatoes
1 (4-ounce) can fire-roasted green chiles
1 (12-ounce) bottle light beer, such as lager or ale
1 tablespoon Worcestershire sauce
Salt and ground black pepper
Fresh cilantro, to garnish
Ripe avocado, chopped, to garnish

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.

VEGETARIAN CHILI WITH WINTER VEGETABLES



Vegetarian Chili With Winter Vegetables image

I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 recipe simmered pintos or 3 (14-ounce) cans
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

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.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams

CROCKPOT WINTER WHITE ROTISSERIE CHICKEN CHILI



Crockpot Winter White Rotisserie Chicken Chili image

Very versatile and EZ crockpot instructions. You really can't go wrong. Toss everything in before work, add a little cornstarch & H2O after and VIOLA! dinner. It really doesn't get any easier, altho, cornbread w/b great too moms!

Provided by Tallie in Pacific NW

Categories     Beans

Time 4h15m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 13

1 whole lemon pepper rotisserie chicken, picked throughly and shredded
1 medium yellow sweet onion, diced
2 tablespoons ground cumin
4 teaspoons chili powder
4 (16 ounce) cans nw beans
1 (16 ounce) bag frozen white corn
2 (14 1/2 ounce) cans low sodium chicken broth
7 ounces diced green chilies
1 tablespoon sugar
salt & pepper (optional)
cornstarch
water
shredded mexican cheese (optional)

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



Winter Chili Cornbread Pizza image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 31

1 clove garlic, minced
1 poblano pepper, steamed, seeded and chopped
1 small head cauliflower, cut into small florets
2 cups chopped portobello mushrooms
1 tablespoon chili powder
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Large pinch crushed red pepper flakes
One 15-ounce can black beans
One 10-ounce can fire-roasted diced tomatoes and green chilies
One 10-ounce can fire-roasted diced tomatoes and green chilies
2 tablespoons BBQ sauce
Splash of hot sauce
Vegetable broth or water, as needed
1 tablespoon canola oil
1 cup stone-ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
3/4 cup grated sharp Cheddar
Sliced jalapenos, for serving
Sour cream, for serving
Fresh cilantro, for serving

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



Winter Vegetable Chili Recipe by Tasty image

Here's what you need: olive oil, medium white onion, kosher salt, garlic, parsnip, butternut squash, paprika, dried oregano, ground cumin, allspice, chipotle powder, cannellini bean, fresh cilantro, vegetable broth, shredded cheddar cheese

Provided by Isabel Castillo

Categories     Dinner

Yield 8 servings

Number Of Ingredients 15

olive oil, to taste
1 medium white onion, diced
kosher salt, to taste
3 cloves garlic, minced
2 cups parsnip, peeled and diced
3 cups butternut squash, peeled and diced
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ teaspoon allspice
1 ½ teaspoons chipotle powder
28 oz cannellini bean, drained
¼ cup fresh cilantro, chopped, plus more for garnish
4 cups vegetable broth
shredded cheddar cheese, for garnish

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!

Nutrition Facts : Calories 638 calories, Carbohydrate 67 grams, Fat 58 grams, Fiber 9 grams, Protein 11 grams, Sugar 12 grams

WINTER CHILI



Winter Chili image

After looking over several different chili recipes, I created my own.... and it was a hit! Enjoy on a cold day with cornbread and honey-butter!

Provided by jodyladybug

Categories     Beans

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
1 large onion, chopped
2 crushed garlic cloves
1 (25 ounce) can tomato sauce
1 (25 ounce) can crushed tomatoes
1 (25 ounce) can red kidney beans
16 ounces beef broth
1 green bell pepper
3 celery ribs, chopped
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon dried basil
1 teaspoon salt
pepper
1 teaspoon Worcestershire sauce

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 ESSENTIALS: CHILI, CHILI SPICE MIX



Autumn/Winter Essentials: Chili, Chili Spice Mix image

I use chili spice mixes in a lot of recipes; however, this is the mix that I like to use when making a nice pot of chili. And, as I pen these words, we are only a scant 2 days until Autumn. It has heat, it as kick, but it will not bowl you over. It is a great spice mix with plenty of hearty flavor to keep you warm on those cold...

Provided by Andy Anderson !

Categories     Seasoning Mixes

Time 15m

Number Of Ingredients 12

PLAN/PURCHASE
4 oz dried pasilla chile's
4 oz dried guajillo chile's
3 oz dried ancho chile's
1 Tbsp smoked paprika
2 tsp cumin powder
1 tsp white pepper, freshly ground
1 tsp dehydrated onions
1 tsp dried oregano
1/2 tsp garlic powder
OPTIONAL ITEMS
1 Tbsp masa harina

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.

AUTUMN/WINTER ESSENTIAL: YUMMY BEEF IN CHILI SAUCE



Autumn/Winter Essential: Yummy Beef in Chili Sauce image

I pulled a roast out of the walk-in with every intention of doing some kind of pot roast thing. After staring at that frozen lump of beef for a couple of minutes, I decided that I did not want a pot roast thing, and to be honest, no one else did either. I thought about it, worked on it most of the night, and this what came out. A really rich, spicy sauce that will warm your heart on the coldest of Autumn/Winter days, combined with melt in your mouth beef. What you serve with it is up to you, but I will give you a few suggestions. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Beef

Number Of Ingredients 21

PLAN/PURCHASE
THE BEEF AND SPICES
2 pound(s) beef roast, cubed into bite-sized pieces
1/4 cup(s) flour, all-purpose variety
1 - 2 pinch(es) salt, kosher variety
1 - 2 pinch(es) black pepper, freshly ground
OTHER STUFF
1 small yellow onion, medium dice
2 tablespoon(s) ancho chili powder
2 teaspoon(s) ground cumin
1 teaspoon(s) paprika
1/2 teaspoon(s) black pepper, freshly ground
1/2 teaspoon(s) crushed red pepper flakes
WET STUFF
1 cup(s) beef stock, not broth
8 ounce(s) tomato sauce, 1 small can
1/2 cup(s) filtered water
1 tablespoon(s) apple cider vinegar
FINISHING TOUCHES
1 tablespoon(s) siracha sauce
1 tablespoon(s) hot sauce, i prefer frank's

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.

WHITE WINTER CHILI



WHITE WINTER CHILI image

If you like hot Chicken Soup on cold days you will love this recipe.

Provided by Jewel Hall

Categories     Chili

Time 2h15m

Number Of Ingredients 13

4 chicken breast
5 c water
1 large onion, chopped and divided
1/3 c diced celery
3 can(s) (16 oz) great northern beans, rinsed, drained, and divided
3 can(s) (4.5 oz) chopped green chilies
1 c canned chicken broth
1 tsp ground cumin
1 bay leaf
1 tsp salt
1/8 tsp ground red pepper
1 Tbsp fresh chopped cilantro
TOPPINGS: TOORTILLA CHIPS, SHREDDED COLBY - JACK CHEESE, SALSA OR SOUR CREAM

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



Winter Woods Chili image

Provided by My Food and Family

Categories     Soup Recipes

Number Of Ingredients 11

4 slices bacon
3 pounds beef stew meat
1 units onion
4 cloves garlic
56 ounces tomatoes
15.5 ounces red beans
15.5 ounces navy beans
23 tablespoons chili powder
2 tablespoons red wine vinegar
1 units cheddar cheese
1 units oregano

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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



Pinto Bean Chili with Corn and Winter Squash Recipe - (4/5) image

Provided by Snoo

Number Of Ingredients 16

Ingredients:
1 tablespoon olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 garlic clove, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
3 cups cooked pinto beans
1 1/2 cups water
1 cup frozen whole-kernel corn
1 teaspoon salt
1 (14.5-ounce) can crushed tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, undrained
3/4 cup (3 ounces) crumbled queso fresco
6 lime wedges

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.

AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI



Autumn/Winter Essentials: Heart Warming Chili image

You know the best way to warm up on a cold Autumn/Winter day? Throw together a yummy pot of chili. Yeppers, that will do the trick quite nicely. I made two pots of this chili yesterday, and hardly have enough left for a bowlful today. It is that good. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Chili

Time 1h35m

Number Of Ingredients 29

PLAN/PURCHASE
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil, or other unflavored oil
1/2 large yellow onion, diced
1 lb ground beef, lean variety
DRY INGREDIENTS
2 1/2 Tbsp chili powder, i prefer hatch
2 Tbsp ground cumin
2 Tbsp dehydrated onions
2 tsp sugar, granulated variety
2 tsp salt, kosher variety, fine grind
1 1/2 tsp garlic powder
1 tsp dry mustard, i prefer coleman's
1 tsp white pepper, freshly ground
1 tsp unsweetened cocoa powder, my not-so-secret ingredient
WET INGREDIENTS
2 Tbsp tomato paste
2 c beef stock, not broth
14 oz diced tomatoes, 1 can, with liquid
15 oz chili beans, 1 can
8 oz tomato sauce, 1 small can
SERVING SUGGESTIONS
a nice sharp, freshly ground, cheddar
sour cream
crackers, saltine, or oyster
crusty bread
diced onion
hot sauce
beer

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



Winter Chili Sauce image

This is an old recipe and it does not state what size can of tomatoes. I'm going to try a large can of crushed with the juice included.

Provided by Cathy Gillespie

Categories     Other Sauces

Number Of Ingredients 9

1 can(s) tomatoes
2 onions, finely chopped
1/3 c brown sugar
1/3 c vinegar
1 1/2 tsp salt
1/8 tsp cayenne
1/2 tsp cinnamon
1/4 tsp clove
1 tsp paprika

Steps:

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

WINTER WOODS CHILI



Winter Woods Chili image

Make and share this Winter Woods Chili recipe from Food.com.

Provided by piranhabriana

Categories     Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

4 slices bacon
3 lbs beef stew meat
1 large onion, sliced 1/2 inch thick
4 garlic cloves, minced
2 (28 ounce) cans whole tomatoes
1 (15 1/2 ounce) can navy beans, rinsed and drained
1 (15 1/2 ounce) can red beans, rinsed and drained
2 -3 tablespoons chili powder, to taste
2 tablespoons red wine vinegar
shredded cheddar cheese (optional)
snipped fresh oregano (optional)
cooked bacon, crumbled (optional)

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.

Nutrition Facts : Calories 1120.7, Fat 67, SaturatedFat 25.8, Cholesterol 246.4, Sodium 486.1, Carbohydrate 51.6, Fiber 17.1, Sugar 9.3, Protein 77.6

MEXICAN WINTER CHILI



Mexican Winter Chili image

Make and share this Mexican Winter Chili recipe from Food.com.

Provided by Pinay0618

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb pork stew meat, cubed
2 tablespoons olive oil
1 large onion, chopped
1 medium fresh poblano pepper, finely chopped
1 large sweet red pepper, cut into 3/4-inch pieces
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
1 dash cayenne pepper
1 (14 1/2 ounce) can chicken broth
1/2 cup water
1 (15 ounce) can pumpkin
1/4 cup whipping cream
salt
ground black pepper
fresh cilantro (optional)

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.

Nutrition Facts : Calories 426.3, Fat 28, SaturatedFat 9.7, Cholesterol 91.9, Sodium 409.1, Carbohydrate 17, Fiber 3.4, Sugar 5.1, Protein 27.7

WINTER SQUASH AND SAGE SAUSAGE CHILI



WINTER SQUASH AND SAGE SAUSAGE CHILI image

Categories     Bean     Tomato     Sausage     Squash

Yield 4 servings

Number Of Ingredients 7

1 pound bulk sage sausage or your favorite sausage
1 15 ounce can cannellini beans, drained
1 12 ounce package frozen winter squash puree, thawed
1 cup chunky-style chipotle salsa or other salsa
1 1/2 cups water
1 3 1/2 ounce package herb-flavored goat cheese, crumbled
Fresh Sage (optional)

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



WINTER WOODS CHILI image

Categories     Bean

Yield 6 servings 1 serving with 2 tab

Number Of Ingredients 12

4 slices bacon
3 pounds beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28 ounce can whole tomatoes
1 15 1/2 ounce can navy beans, rinsed and drained
1 15 1/2 ounce can red beans, rinsed and drained
2 - 3 tablespoons chili powder
2 tablespoons red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

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



White Winter Chili image

Provided by My Food and Family

Categories     Soup Recipes

Time 3h30m

Number Of Ingredients 12

1-2 lb pork of your choice
2-3 tsp cumin
2-3 tsp oregano
2-3 tsp chili powder
Salt and pepper to taste
1 lg. white onion
2 lg. cloves garlic, diced
1 can (6 oz.) chopped green chilies
2 cans (16 oz. each) pinto beans
2 cans (16 oz. each) baby great northern beans
2 cans (16 oz. each) white hominy
cans 4 to 5 (16 oz. each) chicken broth

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WINTER CHILI



WINTER CHILI image

Categories     Soup/Stew     Bean

Number Of Ingredients 11

1 to 2 onions chopped
3 lbs ground beef
1 - 28 oz can crushed and peeled tomatoes
3 - 4 oz cans chopped green chiles
1 - 8 oz can mushrooms
2 - 2 1/4 oz sliced olives
1/3 cup chili powder
1 to 2 tsp chopped garlic
crushed red pepper to taste
4 - 15 oz cans chili beans
1/2 can Coors Light

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.

MEXICAN WINTER CHILI



Mexican Winter Chili image

How to make Mexican Winter Chili

Provided by @MakeItYours

Number Of Ingredients 17

1 pound pork stew meat, cubed
2 tablespoons olive oil
1 large onion, chopped
1 medium fresh poblano pepper, finely chopped
1 large red sweet pepper, cut into 3/4-inch pieces
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
Dash cayenne pepper
1 14 1/2ouncecan chicken broth
1/2 cup water
1 15 ouncecan pumpkin
1/4 cup whipping cream
Salt
Ground black pepper
Fresh cilantro (optional)

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.

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