Savor the season with colorful and impressive bowls of chili, which are big on flavor without being labor intensive in the kitchen. These cozy bowls of comfort can easily be made ahead of time and stored in the refrigerator or freezer. This will allow you more time to enjoy the spirit of the season with special friends, family and, of course, lots of shopping! Enjoy!
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TIPS FOR THE PERFECT CHILI
1 Prepare chili at least the day before serving. Place in the refrigerator until ready to heat and serve. The spices come together beautifully making the stew much more favorable.
2 Chili can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months.
3 To thicken chili, whisk together 1-2 tablespoons of flour to 1 cup of hot liquid from the chili broth. Whisk until thoroughly combined and then add back to chili and simmer.
4 To thin chili, add small amounts of broth or water until desired consistency.
5 Taste as you go. The seasonings that go into chili or any other soup or stew is not an exact science. It is necessary to adjust the spices according to your own preferences and tastes.
6 When cooking with chile peppers, be sure to remove the seeds and set aside if you want to add later for a spicier dish. If you like the taste of fire, then add all the seeds. Trust us on this one.
7 Take your time and simmer the chili a little longer. This will produce a better consistency and flavor.
After you have made the best pot of chili ever, be sure to set out a variety of toppings or trimmings to really help your chili shine. The possibilities are endless! Suggestions include diced scallions, onions and/or chives, shredded cheese, sliced avocado, crumbled bacon, black beans, sliced peppers, lime wedges, sour cream, crème fraiche, salsa, warm tortillas, tortilla chips and strips, Fritos, cilantro and extra spices. The extra flavor and touch these garnishes bring will not only make your chili merry and bright, but also your family and friends!Happy holiday cooking!
1 ½ pound boneless skinless chicken breasts, trimmed of excess fat
1 yellow onion, diced
3 cloves garlic, minced
Box low sodium chicken broth
2 15-ounce cans great Northern beans, drained and rinsed
2 4-ounce cans diced green chilies (we did one hot and one mild)
1 15-ounce can whole kernel corn, drained
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon chili powder
½ teaspoon cayenne powder
Small handful fresh cilantro, chopped
8-ounce reduced fat cream cheese, softened
½ cup half and half
This creamy chili is the best of the best! So easy to make and your family and friends will rave about it! Just dump everything in the slow cooker and let it do the work for you. Here we added crumbled, crisp bacon as a topping – delish!
1. Add chicken breasts to the bottom of your slow cooker and top with salt, pepper, cumin, oregano, chili and cayenne powder.
2. Top with diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth and cilantro. Stir.
3. Cover and cook on low for 8 hours or high for 3-4 hours.
4. Remove chicken and transfer to a bowl with tongs. Shred and then return to the slow cooker.
5. Add cream cheese and half and half. Stir, then cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.
For the Chili Verde: 12-ounce tomatillos, husked and rinsed (about 6 tomatillos)
3 jalapeños, stems removed
2 large poblano or Anaheim peppers, stems removed
1 serrano pepper, stem removed
2 medium onions, chopped (about 2 cups)
2 tablespoons garlic, minced
For the Pork:
2 tablespoons olive oil
2 ½ pound pork shoulder, cut into bite size chunks
Salt and pepper to taste
1 ½ cups low sodium chicken broth (more or less, depending on how thick or thin you want the chili)
2 tablespoons lime juice (approximately the juice of 1 lime)
1/3 cup chopped cilantro
This Mexican pork chili verde is made of tender pieces of pork simmered in a spicy, flavorful tomatillo and chili broth. It’s best served in a bowl with a side of warm tortillas, black beans and lime wedges.
1. Line a baking sheet with parchment paper. Place tomatillos, jalapeños, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
2. Remove baking sheet from the broiler and place tomatillos and peppers in large zip lock bag and seal. Let sit for 10 minutes. Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this point, remove seeds and membrane from the peppers into a bowl. If you prefer spicier chili, you can always add some of the seeds later, according to taste and heat level.
3. Combine tomatillos, peppers, onion and garlic into a large blender. Blend until smooth. Set aside until ready to use.
1. Heat a large pot or Dutch oven over medium-high heat. Add olive oil and then pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.
2. Add the prepared Chile Verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, lower the heat to simmer, and cook 2-3 hours, until pork is tender.
3. Add chicken broth, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary. You may also add seeds from the broiled peppers for spiciness and higher heat level.
1 4-ounce bag Six Gun Chili Mixin’s
1 cup low sodium chicken broth
1-pound ground beef
1-pound bison, cut into small strips
1 14.5-ounce can diced tomatoes, including juices
1 can pinto and/or kidney beans, drained
We believe this is the best store-bought bag of chili ever! Go ahead and buy several pouches and double the recipe to freeze for future meals. This chili is a winner for an impressive game day feast! Be sure to serve with all your favorite toppings and have guests deck out their own chili, however they like. (You may prepare from the directions on the back or use our substitutions.)
1. Add the 2 large brown pouches of Mixin’s with 1 cup chicken broth in a bowl. Set aside.
2. Brown the ground chuck in a Dutch oven and drain. Return to pot. 3. Brown the bison in a skillet or sauté pan until cooked through. Add to the browned ground chuck.
4. Add the diced tomatoes with their juices to the meat.
5. Stir Mixin’s packet and broth mixture into the meat and tomatoes. Add the drained beans, if desired. Bring to a boil.
6. Now add some of the small red pepper pouch, tasting as you go according to desired heat level.
7. Simmer uncovered for 30 minutes or longer. Add more chicken broth for a thinner stew or mix the included pouch of masa flour with a small amount of water for a thicker stew.
HOMEMADE VEGETARIAN CHILI
2 tablespoons olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
3 ribs celery, chopped
½ teaspoon salt
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon oregano
1 28-ounce can diced tomatoes with their juices
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
2 cups vegetable broth
1 bay leaf
2 tablespoons chopped fresh cilantro
2 teaspoons sherry vinegar, red wine vinegar or lime juice to taste
This smoky vegetarian chili comes from basic pantry ingredients, vegetables and spices. This is great for lunch or a light dinner, paired with crusty French bread and a simple salad. Don’t forget to indulge in a decadent holiday dessert afterwards!
1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm olive oil until shimmering. Add chopped onion, bell pepper, carrots, celery and salt. Stir to combine and then cook, stirring occasionally, until vegetables are tender, and the onion is translucent, about 8-10 minutes.
2. Add garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for about 30 minutes. Remove the chili from the heat.
4. Add the chopped cilantro, stir to blend, and then mix in the vinegar and salt and pepper to taste as well.