• Home
• News
• Sports
• AP
• Blogs
• Citizen News
• Regional News
• Links
• E-Edition
• Services
• Forms
• Classified
• Homes
• Jobs
• Autos
• MarketplaceOhio
• DiscountGuru

Piping Hot Pots of Chili

Print Story    |    Comments    |   

CINCINNATI CHILI

1 lb. ground beef

1 lb. ground pork

4 med. onions, chopped

6 garlic cloves, minced

2 cans (16 oz. each) kidney beans, rinsed and drained

1 can (28 oz.) crushed tomatoes

1/4 cup white vinegar

1/4 cup baking cocoa

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

4 tsp. ground cinnamon

3 tsp. dried oregano

2 tsp. ground cumin

2 tsp. ground allspice

2 tsp. hot pepper sauce

3 bay leaves

1 tsp. sugar

Salt and pepper to taste

Hot cooked spaghetti

Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

METHOD: In a Dutch oven or soup kettle, cook beef, pork, onions and garlic over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 11/2 hours or until heated through. Discard bay leaves. Serve over spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Makes 8 servings.

CHOCOLATY CHILI

11/2 lbs. ground pork

2 cans (15 oz. each) pinto beans, rinsed and drained

1 jar (16 oz.) chipotle salsa

11/4 cups red wine

1 cup frozen chopped onion

1 can (4 oz.) diced mild green chile peppers

3 Tbsp. unsweetened cocoa powder (plus more for garnish, optional)

3 Tbsp. packed brown sugar

3 Tbsp. tomato paste

1 pkg. (1.25 oz.) chipotle taco seasoning mix

1 tsp. ground cinnamon

Sour cream, optional

Chopped scallions (green onions, optional)

METHOD: In a large skillet, cook and stir ground pork over high heat until browned, breaking up clumps. Drain off fat. In a 4 to 5 quart slow cooker, stir together pork, beans, salsa, wine, onion, chile peppers, the 3 tablespoons cocoa powder, brown sugar, tomato paste, taco seasoning mix, and cinnamon until combined. Cover and cook on low heat setting for 4 to 5 hours. Spoon into bowls. Garnish each serving with sour cream, scallions, and additional cocoa powder (optional). Makes 6 servings.

PEPPERONI PIZZA CHILI

1 lb. ground beef

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) pizza sauce

1 can (141/2 oz.) Italian stewed tomatoes

1 can (8 oz.) tomato sauce

11/2 cups water

1 pkg. (31/2 oz.) sliced pepperoni

1/2 cup chopped green pepper

1 tsp. pizza seasoning or Italian seasoning

1 tsp. salt

Shredded part-skim mozzarella cheese, optional

METHOD: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Makes 8 servings.

ALOHA CHILI

2 lbs. ground beef

1 lg. onion, finely chopped

1 can (16 oz.) kidney beans, rinsed and drained

1 can (153/4 oz.) pork and beans

1 can (20 oz.) pineapple chunks, undrained

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup white vinegar

METHOD: In a large saucepan, brown beef and onion; drain. Stir in remaining ingredients. Cover and simmer for 20 minutes. Makes 8 servings (21/4 quarts).

CHILI VERDE STEW

3/4 lb. boneless pork roast, cut into 1-inch cubes

1 Tbsp. canola oil

1/4 cup chopped green pepper

1/4 cup chopped onion

1/4 tsp. minced garlic

1/4 cup dry red wine or beef broth

1 cup diced canned tomatoes, undrained

1/2 cup salsa

2 Tbsp. canned chopped green chilies, divided

1/2 tsp. ground cumin

1/4 tsp. sugar

Dash ground cloves

2 Tbsp. minced fresh parsley

1 sm. jalapeño pepper, seeded and chopped

METHOD: In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, sauté the green pepper, onion and garlic for 1 to 2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally. Stir in the parsley, jalapeño and remaining chilies. Cover and cook 20 to 25 minutes longer or until meat is tender. Makes 2 servings. 11/2 cups equal 385 calories, 17 g fat, 102 mg cholesterol, 514 mg sodium, 16 g carbohydrate, 4 g fiber, 37 g protein.

CHILI IN MINUTES

1 lb. ground chuck

1 onion, chopped

1 envelope chili seasoning

1 (141/2 oz.) can stewed tomatoes

2 (16 oz.) cans hot chili beans

METHOD: Cook beef and onion together in a large skillet till meat is browned; drain. Stir in chili seasoning, tomatoes, and beans. Simmer about 30 minutes. Makes 4 to 6 servings.

CHILI ROLLS

1 stick (1/2 cup) butter

1 Tbsp. chili seasoning

1 pkg. (12-count) brown-and-serve rolls

METHOD: Preheat the oven according to package directions. In a medium saucepan, melt butter over medium heat. Stir in chili seasoning. Brush tops of rolls with chili butter, then place rolls on a baking sheet covered with aluminum foil. Bake about 15 minutes or until golden brown. Makes 12 rolls.

CHILI CORN

CHIP PIE

2 Tbsp. butter

4 to 5 cups crushed corn chips or tostadas, divided

2 sm. onions, chopped

2 (16 oz.) cans chili without beans

3 cups (mixed) grated Monterey Jack and Cheddar

METHOD: Melt butter in 3-quart casserole dish; cover bottom with 1/2 of crushed chips. Place onions on top of chips, then chili. Top with remaining chips. Sprinkle top generously with cheese. Bake in 350 degrees oven 15 minutes.

HEARTY

ITALIAN CHILI

1 lb. ground beef

1/2 lb. bulk Italian sausage

1 med. onion, chopped

1/2 cup chopped green pepper

1 can or jar (261/2 oz.) spaghetti sauce

1 can (16 oz.) kidney beans, rinsed and drained

1 can (141/2 oz.) diced tomatoes, undrained

1 jar (41/2 oz.) sliced mushrooms, drained

1 cup water

1/3 cup halved sliced pepperoni

5 tsp. chili powder

1/2 tsp. salt

Pinch pepper

METHOD: In a large saucepan, cook beef, sausage, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes. Makes 6 to 8 servings (21/4 quarts).

BAKED BEAN CHILI

2 lbs. ground beef

3 cans (28 oz. each) baked beans

1 can (46 oz.) tomato juice

1 can (111/2 oz.) V8 juice

1 envelope chili seasoning

METHOD: In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Makes 24 servings.

BREAD BOWL CHILI

1/2 lb. ground beef

1/2 lb. ground pork

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (141/2 oz. each) diced tomatoes with garlic and onion, undrained

1 can (141/2 oz.) beef broth

1 can (8 oz.) tomato sauce

2 Tbsp. chili powder

1 jalapeño pepper, seeded and chopped

12 hard rolls (about 41/2 inch) optional

Shredded cheddar cheese, sliced green onions and sour cream, optional

METHOD: In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeño. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve in soup bowls, or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-inch shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread, sliced green onions, shredded cheddar cheese and sour cream if desired. Makes 12 servings.

FOUR-BEAN

TACO CHILI

2 lbs. ground beef

3 cups tomato juice

1 jar (16 oz.) salsa

1 can (16 oz.) kidney beans, rinsed and drained

1 can (151/2 oz.) great northern beans, rinsed and drained

1 can (15 oz.) butter beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato paste

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

METHOD: In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Makes 12 cups.

Credits: Taste of Home the Ultimate Ground Beef Cookbook, Sandra Lee Semi-Homemade Fast-Fix Family Favorites, Taste of Home Down Home Cooking for One or Two, 500 Fast & Fabulous Five Star 5 Ingredient Recipes.

(photo)

Taste of Home

Cinnamon and cocoa give rich color to this hearty Cincinnati Chili, which is served over spaghetti noodles.