We’ve Got a Winner in the Chili Contest

Thanks to everyone who submitted chili recipes. Here are our three favorites. One of them—or maybe all 3—will be perfect for your Super Bowl party.

Easy Beef Chili
Submitted by Carolyn Kibbe
Serves: 4

  • 1 pound ground chuck or hamburger
  • 1 15-ounce can black beans
  • 1 15-ounce can chili beans (red beans with chili spice)
  • 1 28-ounce can diced tomatoes in juice
  • 1 8-ounce can tomato paste
  • 1 10-ounce can Ro-tel tomatoes and green chilies (optional if you want to spice it up)
  • 1/4 cup dark chili powder
  • 1 tablespoon cumin

1. Brown ground beef, drain off grease.

2. Open all yer cans! Do not drain the beans.

3. In a large pot, add the two cans of beans, tomatoes, and tomato paste. Refill the tomato paste can with water and add to pot. Add your browned beef, and stir well. Add chili powder and cumin.

4. Heat until bubbly, or until a thermometer registers 165 Degrees F for at least 15 seconds.

White Bean Chili
Submitted by Liz Logan

This somewhat spicy white chili is super-simple: It mostly involves throwing ingredients into one pot. If you have little kids and are worried about spiciness, cook the entire recipe without the chilies (or with very few), ladle out a few servings, then add the chilies to the pot and cook for another five minutes.
Serve with grated white cheddar cheese, low-fat sour cream and a side of cornbread (whipped up from a mix, with eggs and vegetable oil, right?). Some may want to add hot sauce.
Serves 4

  • 3 cans great northern beans
  • 1 14-ounce can low-sodium chicken broth
  • 2 pounds poached chicken breast cubes (Buy them pre-cooked or poach them yourself)
  • 1 tablespoon garlic, minced
  • 2 medium onions, chopped (2 cups)
  • 1 tablespoon olive oil
  • 2-3 green chilies, chopped
  • 1 poblano pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne
  • 2 bags grated white cheddar cheese
  • 1 container low-fat sour cream

1. Combine the drained beans and chicken broth in a stockpot.

2. Sauté the garlic and onions in the olive oil until the onions are translucent.

3. Add chilies and seasonings and mix.

4. Add the mixture to the stockpot with the beans and broth.

5. Add the chicken and cook over medium heat for 5 minutes.

6. Add salt and pepper to taste.

Vegetarian Chili

This recipe started making the rounds of college students in Ithaca, NY. Since then, it’s been passed around and modified by many. Feel free to add your favorite ingredients—anything except meat!

Serves: 4

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, finely minced
  • ½ jalapeno pepper, finely minced, seeds removed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 28-ounce can diced tomatoes
  • 1 cup beer
  • 1 cup textured vegetable protein (look in the health food aisle)
  • 1 15-ounce can black beans
  • 1 15-ounce can pinto beans

1. In a large pot, sauté onion, garlic and pepper over low heat until onion is translucent. Add chili powder, cumin and oregano and stir until you can smell the spices (about a minute).

2. Add tomatoes, beer and vegetable protein. Let simmer for at least 20 minutes.

3. Drain and rinse the beans and add to the chili.

4. Serve with cheese and sour cream.

Submitted by Carolyn Kibbe

This is a tasty cornbread that goes well with chili.

Serves: 8
Prep time: 5 minutes
Bake time: 25 minutes

  • 1 box corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 4-ounce can diced green chilies

Prepare a box of cornbread according to directions. Add cheddar cheese and green chilies. Cook on top of your stove in a well-greased iron skillet or in your oven according to package directions.

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