Thursday, December 12, 2013

Brrr! It's a Chili Day


There is nothing like snow on the ground outside to make a nice bowl of chili sound like the perfect meal!

Here are three new fantastic chili recipes that we found.

Boilermaker Tailgate Chili


2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer (or beef broth)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips, such as Fritos, for topping, optional
1 (8 ounce) package shredded Cheddar cheese, for topping


Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add the onion, celery, green, and red bell peppers, chile peppers, bacon bits, bouillon, and beer (or beef broth). Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder, if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Source:, submitted by MIGHTYPURDUE22. You can find the recipe here. Currently over 3,100 reviews and rated 5 stars.

Notes: This was good stuff. That is all that needs to be said! Oh, and how is that for an ingredients list!?

Amazing Hawaiian Chicken Chili


2 pounds skinless, boneless chicken breast halves
1 cup barbecue sauce
2 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
1 large roasted red pepper, chopped
1 (6 ounce) can tomato paste
3 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon ground ginger
1 tablespoon vanilla extract
1/2 teaspoon white sugar
1 (20 ounce) can pineapple chunks (though I suggest tidbits)
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans
1 (28 ounce) can chopped tomatoes, drained
1 (24 ounce) jar chipotle salsa
Salt and pepper, to taste


Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.

Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chikcne until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.

Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.

Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it beging to bubble, about 20 minutes. Turn the slow cooker to lowLow and cook for 1 additional hour.

Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.

Source:, submitted by Jessica and Antonia. You can find it here.

Notes: The only thing I would change is to use pineapple tidbits instead of pineapple chunks. I felt that the pineapple chunks were too large for your spoon when eating the chili. Other than that, this was great. I loved the sweet and spicy combination.

Natalie Holbrook's Slow-Burn Chipotle Chili


1 pound ground beef
1 pound ground sausage
1 cup diced onion
1 cup diced green pepper
1 cup diced celery
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, with liquid
1 (15 oz) can pinto beans, drained
1 (14 oz) can diced tomatoes, with juice
1 (6 oz) can tomato paste
1 cup tomato sauce
2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon chipotle-flavored Tabasco sauce, or more to taste
Salt, to taste
Brown sugar, to taste
Water, optional


Brown the ground beef and Italian sausage together. Drain.

Place all ingredients in slow cooker and cook on low for 8-12 hours. Adjust seasoning, sweetness, and thickness as desired with salt, brown sugar, and water.

Source: This came from my friend, Natalie Holbrook, who lives in my ward and neighborhood. She submitted this to our ward chili cook-off. She and her friends also have a food blog of their own. You should check it out! You can find more of her yummy recipes on her blog: Cookbook Junkies.

Notes: This is good stuff! Definitely crave-worthy! Probably one of the best chili recipes I have ever, ever tried. Oh, I could go for a bowl of this right now. I added 1/2 cup of brown sugar, and no water (because I wanted thick chili). Good stuff!

1 comment:

  1. These were all really good. I have two more planned for a week coming up. Love a chili cookoff! The sweet one was surprisingly good.

    Out of the Boilermaker and the Hawaiian, it was a total toss up as to which one was the favorite. I was surprised by how hot the Hawaiian one was and that the pineapple did work.