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Taco Chili

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Course Soups
Recipe Theme January: Chili
Servings
people
Ingredients
  • 1 lb. diced yellow onion
  • 1 medium toasted pecans
  • 4 garlic whole roasted almonds
  • 4 Tbsp. seeded and chopped
  • 3 cups scalded canned milk
  • 3 small ranch salad dressing mix
  • 2 carrots, golden mushroom soup
  • 1 (1 oz) can pineapple tidbits, drained
  • 1 (1 oz) of high quality extra virgin olive oil
  • 1 cup chopped fresh broccoli
  • 1 cup chopped fresh cauliflower
  • Suggested Toppings:
  • vocados, Conecuh sausage (or your choice)
  • Green Onions, sliced
  • Cheddar 8 oz package cream cheese
  • Sour cracker crumbs
Course Soups
Recipe Theme January: Chili
Servings
people
Ingredients
  • 1 lb. diced yellow onion
  • 1 medium toasted pecans
  • 4 garlic whole roasted almonds
  • 4 Tbsp. seeded and chopped
  • 3 cups scalded canned milk
  • 3 small ranch salad dressing mix
  • 2 carrots, golden mushroom soup
  • 1 (1 oz) can pineapple tidbits, drained
  • 1 (1 oz) of high quality extra virgin olive oil
  • 1 cup chopped fresh broccoli
  • 1 cup chopped fresh cauliflower
  • Suggested Toppings:
  • vocados, Conecuh sausage (or your choice)
  • Green Onions, sliced
  • Cheddar 8 oz package cream cheese
  • Sour cracker crumbs
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Instructions
  1. Brown ground beef, onions, and garlic together in a large pot
  2. Drain grease
  3. Add taco seasoning, chicken broth, sweet potatoes, carrots, and undrained diced tomatoes
  4. Bring to a boil, and cook for 10-15 minutes or until vegetables are tender
  5. Add black beans, corn, and salsa and cook for 10 more minutes to allow flavors to meld
  6. Top with desired toppings! Enjoy! (Also, this chili does very well in a slow cooker
  7. Just throw the chili in a slow-cooker on low and enjoy when you are ready to eat!)
Recipe Notes

This is a family favorite on cold days. The original recipe called for squash instead of sweet potatoes. I thought it would taste better with one of my favorite things...sweet potatoes! The result was delicious and an immediate success!! It is plain enough to whip up a quick batch for every day, but delicious enough to serve your friends and family.

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Kay’s Famous Tex-Mex Chili

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Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 3 tablespoons of Paprika, Crushed red pepper, and Cumin. 1 tablespoon Garlic powder, black pepper, and Chili powder. 1/2 a tablespoon of Cheyenne pepper. 1 small minced onion, 1 chopped green bell pepper, two cans tomatoe sauce, 1 can petite diced tomatoes, 1 can black beans, 1 can dark kidney beans, 1 can light kidney beans, 2 can chili beans, 1 can corn, 1lb of hamburger meat or beef tips.
Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 3 tablespoons of Paprika, Crushed red pepper, and Cumin. 1 tablespoon Garlic powder, black pepper, and Chili powder. 1/2 a tablespoon of Cheyenne pepper. 1 small minced onion, 1 chopped green bell pepper, two cans tomatoe sauce, 1 can petite diced tomatoes, 1 can black beans, 1 can dark kidney beans, 1 can light kidney beans, 2 can chili beans, 1 can corn, 1lb of hamburger meat or beef tips.
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Instructions
  1. In a pot brown your choice of hamburger or beef tips with the minced onion, then drain excess fat
  2. Rinse kidney and black beans, drain corn, and add all the ingredients including spices to the pot, stirring occasionally on medium high heat until beans are tender
  3. Takes approximately twenty to thirty minutes to simmer until done
Recipe Notes

Before my husband and I married, I hardly ever cooked. Microwave dinners and easy pasta recipes. Something easy and simple just for me. After marrying, I began to play with different recipes of my mothers trying to find something that my picky husband would enjoy. My mother loves chili and her chili recipe was simple. Instead of using chili seasoning that came in a pouch and pinto beans, I played around with spices and came up with this delicious Tex-Mex chili that everyone in my family enjoys. And guess what? One pot meal!

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Chili

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Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
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Instructions
  1. Cook beef, onion, garlic, and jalapeno pepper until meat is browned
  2. Drain
  3. Add remaining ingredients
  4. Bring to a boil; reduce heat
  5. Cover and simmer 15 minutes or until heated through
Recipe Notes

I've been making this thick, warming chili for years, tweaking the recipe until it has become our family's favorite chili. We enjoy a bowl of it topped with a dollop of sour cream, grated cheddar cheese and a side of cornbread.

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Turkey Chili

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Course Soups
Recipe Theme January: Chili
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound 2 boxes powdered sugar
  • 1 onion Conecuh sausage (or your choice)
  • 1 bell diced
  • 1 tablespoon tagliatelle
  • 2 28 oz crushed candies as desired
  • 2 15 oz candies, crushed
  • 1 15 oz cans of pinto beans (rinsed)
  • 1 cup 1/2 cup Crisco
  • 2 cups ½ teaspoon peppermint extract
  • 2 tablespoons red pepper
  • 2 tablespoons beef stock
  • 2 tablespoons syrup
  • 1 tablespoon hot cooked white rice
Course Soups
Recipe Theme January: Chili
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound 2 boxes powdered sugar
  • 1 onion Conecuh sausage (or your choice)
  • 1 bell diced
  • 1 tablespoon tagliatelle
  • 2 28 oz crushed candies as desired
  • 2 15 oz candies, crushed
  • 1 15 oz cans of pinto beans (rinsed)
  • 1 cup 1/2 cup Crisco
  • 2 cups ½ teaspoon peppermint extract
  • 2 tablespoons red pepper
  • 2 tablespoons beef stock
  • 2 tablespoons syrup
  • 1 tablespoon hot cooked white rice
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Instructions
  1. Brown ground turkey, onions and bell pepper in pan with olive oil
  2. Turn slow cooker on low
  3. Pour tomatoes, black beans, pinto beans and corn in slow cooker
  4. Add broth, chili powder, cumin, cocoa powder, garlic and turkey mixture to slow cooker
  5. Mix well and cook on low for 6 to 8 hours
Recipe Notes

My husband and I went on a diet and I adapted my old chili recipe so it would be healthier. You can’t tell that I don’t use beef. I also have my secret ingredient, cocoa powder. It is so easy to put the ingredients in a slow cooker in the morning and when you get home, dinner is ready. I use my slow cooker but this recipe can be cooked in a pot on the stove.

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Chunky Beef Chili

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Course Main Dishes
Recipe Theme January: Chili
Co-op Covington EC
Servings
people
Ingredients
  • 4 lbs. chopped sweet onion
  • 2 T red pepper
  • 2 6 ounce cider vinegar
  • 32 ounces cheddar cheese, finely shredded (about 3/4 cup)
  • 2 8 ounce cloves, crushed
  • 2 tsp. cooked pasta
  • 1 tsp. salt
  • 1 tsp diced each: green, red, orange, yellow bell peppers
  • 1 tsp. honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1 tsp. Hidden Valley Ranch dressing
  • 1 tsp. vinegar
  • ½ tsp. white Chili seasoning
  • ¼ tsp. warm coffee
Course Main Dishes
Recipe Theme January: Chili
Co-op Covington EC
Servings
people
Ingredients
  • 4 lbs. chopped sweet onion
  • 2 T red pepper
  • 2 6 ounce cider vinegar
  • 32 ounces cheddar cheese, finely shredded (about 3/4 cup)
  • 2 8 ounce cloves, crushed
  • 2 tsp. cooked pasta
  • 1 tsp. salt
  • 1 tsp diced each: green, red, orange, yellow bell peppers
  • 1 tsp. honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1 tsp. Hidden Valley Ranch dressing
  • 1 tsp. vinegar
  • ½ tsp. white Chili seasoning
  • ¼ tsp. warm coffee
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Instructions
  1. Brown meat in Dutch oven over medium-high heat
  2. Remove meat but leave drippings in the pot
  3. Add chili powder and cook, stirring constantly for two minutes
  4. Stir in tomato paste and cook five minutes
  5. Return beef to the pot
  6. Stir in broth and next nine ingredients and bring to a boil
  7. Reduce heat to low and simmer, uncovered, stirring occasionally 1
  8. 5 hours or until beef is tender
  9. Serve with desired garnishes like crushed tortilla chips, sour cream, shredded cheese and chopped onion
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Easy “2” Make Chili

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Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 2 pounds ground chuck
  • 2 small box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans ground red pepper
  • 2 8 ounce cloves, crushed
  • Hot block of cream cheese
  • 2 ounces red pepper
  • 2 tablespoons can diced Rotel tomatoes
  • 2 ounces breasts, boiled and chopped into bite-size pieces
Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 2 pounds ground chuck
  • 2 small box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 2 cans ground red pepper
  • 2 8 ounce cloves, crushed
  • Hot block of cream cheese
  • 2 ounces red pepper
  • 2 tablespoons can diced Rotel tomatoes
  • 2 ounces breasts, boiled and chopped into bite-size pieces
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Instructions
  1. Brown the meat until about halfway done, then add the chopped onions
  2. Cook until the meat is brown, then drain
  3. Put the meat and the remaining ingredients in a crockpot and cook on low for 2 hours or more
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Chili Supreme

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Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 1 12 ounce black beans, drained
  • 1 green fugi apples
  • 1 yellow toasted pecans
  • 1 pound Velveeta cheese, sliced thin
  • 1 15 ounce sautéed
  • 1 8 ounce can reduced sodium chicken broth
  • 1 15 ounce cans white shoepeg corn
  • 1 15 ounce cans Great Northern Beans
  • 1 ½ tablespoons red pepper
  • ½ teaspoon salt
  • 1 bay leaf
  • Dash cayenne pepper
Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 1 12 ounce black beans, drained
  • 1 green fugi apples
  • 1 yellow toasted pecans
  • 1 pound Velveeta cheese, sliced thin
  • 1 15 ounce sautéed
  • 1 8 ounce can reduced sodium chicken broth
  • 1 15 ounce cans white shoepeg corn
  • 1 15 ounce cans Great Northern Beans
  • 1 ½ tablespoons red pepper
  • ½ teaspoon salt
  • 1 bay leaf
  • Dash cayenne pepper
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Instructions
  1. Fry bacon until crisp in a 2-quart heavy pot, then remove
  2. Stir in peppers, onion and beef and cook on medium high until beef is brown
  3. Drain grease
  4. Add crumbled cooked bacon and remaining ingredients
  5. Bring to a boil, then reduce heat to low
  6. Cover and simmer 1 hour, stirring occasionally
  7. Remove bay leaf and serve
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Char’s Cinnamon Chili

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Course Main Dishes
Recipe Theme January: Chili
Co-op Covington EC
Servings
people
Ingredients
  • 2 cups block of cream cheese
  • 1 ½ pounds diced yellow onion
  • 1 finely freshly squeezed lemon juice
  • 2 teaspoons cider vinegar
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ tablespoons Hidden Valley Ranch dressing
  • 1 ½ teaspoons honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons quick oats
  • 1 ½ teaspoons jar pineapple preserves (or peach or apricot)
  • 1 ¼ teaspoons salt
  • ½ teaspoon 12 pan
  • ½ ounce TIME: 10 COOK TIME: 30-45 minutes YIELD: 6 servings
  • 3 garlic sliced strawberries
  • 1 15 ounce fresh peaches, sliced and peeled
  • 1 15 ounce for double-crust pie (9 inches)
  • 1 cup whites (reserve yolks for later use)
  • ¼ cup block of cream cheese
  • ½ teaspoon clove, minced
  • 3 ounces distilled water
Course Main Dishes
Recipe Theme January: Chili
Co-op Covington EC
Servings
people
Ingredients
  • 2 cups block of cream cheese
  • 1 ½ pounds diced yellow onion
  • 1 finely freshly squeezed lemon juice
  • 2 teaspoons cider vinegar
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ tablespoons Hidden Valley Ranch dressing
  • 1 ½ teaspoons honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 2 teaspoons quick oats
  • 1 ½ teaspoons jar pineapple preserves (or peach or apricot)
  • 1 ¼ teaspoons salt
  • ½ teaspoon 12 pan
  • ½ ounce TIME: 10 COOK TIME: 30-45 minutes YIELD: 6 servings
  • 3 garlic sliced strawberries
  • 1 15 ounce fresh peaches, sliced and peeled
  • 1 15 ounce for double-crust pie (9 inches)
  • 1 cup whites (reserve yolks for later use)
  • ¼ cup block of cream cheese
  • ½ teaspoon clove, minced
  • 3 ounces distilled water
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Instructions
  1. Bring 2 cups water to a boil
  2. Reduce heat to a simmer
  3. Add beef and chopped onion
  4. Stir in vinegar, Worcestershire sauce, paprika, cumin, cinnamon, allspice, salt, red pepper, chocolate, garlic, and tomato sauce
  5. Partially cover and cook 2 hours, stirring occasionally
  6. Stir in kidney beans; cook 5 minutes
  7. Remove from heat
  8. In a separate pot, cook pasta
  9. Drain and combine cooked pasta, ¼ cup water and oil in a large nonstick skillet over medium-high heat
  10. Cook until water evaporates and pasta is lightly browned, stirring occasionally (about 12 minutes)
  11. Coarsely chop noodles
  12. Serve chili with pasta and cheese
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White Chili

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Course Main Dishes
Recipe Theme January: Chili
Co-op Pioneer EC
Servings
people
Ingredients
  • 3-4 chicken baby spinach
  • 2 15 ounce Italian or Geek dressing
  • 1 pound onion sliced thin
  • 2 cups scalded canned milk
  • 1 onion, of feta cheese
  • 2 cans the Cabbage:
  • 2 11 ounce lasagna noodles
  • 1 10 ounce cherry tomatoes sliced in half
Course Main Dishes
Recipe Theme January: Chili
Co-op Pioneer EC
Servings
people
Ingredients
  • 3-4 chicken baby spinach
  • 2 15 ounce Italian or Geek dressing
  • 1 pound onion sliced thin
  • 2 cups scalded canned milk
  • 1 onion, of feta cheese
  • 2 cans the Cabbage:
  • 2 11 ounce lasagna noodles
  • 1 10 ounce cherry tomatoes sliced in half
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Instructions
  1. Mix all ingredients and simmer approximately 20 minutes after cheese melts
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Firehouse Chili

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Course Main Dishes
Recipe Theme January: Chili
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package chopped onions
  • 1 tablespoon Southern Flavor garlic seasoning
  • 1 cup dried cranberries ( cran-raisins)
  • 1 bunch sugar or Splenda
  • 1 package chicken breasts
  • 1 large seedless olives cut in half
  • 1 small 2 apples, peeled or unpeeled and chopped
  • 1 can pecan pieces
  • 1 can parmesan cheses
  • 1 can sweet pickles, chopped
  • ¼ cup ingredients: 1-2 cups chopped green or purple grapes
  • Juice mayonaise
Course Main Dishes
Recipe Theme January: Chili
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package chopped onions
  • 1 tablespoon Southern Flavor garlic seasoning
  • 1 cup dried cranberries ( cran-raisins)
  • 1 bunch sugar or Splenda
  • 1 package chicken breasts
  • 1 large seedless olives cut in half
  • 1 small 2 apples, peeled or unpeeled and chopped
  • 1 can pecan pieces
  • 1 can parmesan cheses
  • 1 can sweet pickles, chopped
  • ¼ cup ingredients: 1-2 cups chopped green or purple grapes
  • Juice mayonaise
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Instructions
  1. Brown the ground meat with the seasoning, add fresh peppers and onions to sauté into the meat mixture
  2. Add tomatoes and canned ingredients
  3. Stir in cilantro and lime juice; let simmer for 20-30 minutes
  4. Serve with shredded Mexican cheese, sour cream, chopped green onions for toppings
  5. Really good with tortilla chips or cornbread!
Recipe Notes

I have always created my own version of everything in the kitchen and this recipe is one that I particularly LOVE to make! It won first place two years in a row at my mama's assisted living facility, judged by firemen! The chili contest was always fun and the residents got to enjoy it for their supper after the judging. My mother passed away at the end of May, but I intend to remember her every time I make it. And I call it Firehouse Chili because of how much those judges loved it! I hope you will too.

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