Chilly Weather Chili Recipes

(Published on iSurf News on February 17, 2011)

The temperatures have warmed up for this week, but don't be fooled, Old Man Winter still has another month to get in that last punch or two! So while we are waiting for the wonders of spring to arrive, let's try some unusual chili recipes. If you don't want to venture away from your favorite chili recipe, you can always try adding something new to your old favorite, just by adding a different ingredient, you can get a whole new flavor. Try adding some butter, a cup of brewed coffee, cocoa powder or shredded chocolate, cinnamon or a can of beer (the alcohol will cook off, but the flavor will not).

Pumpkin Chili Mexicana

Ingredients:
●2 tablespoons vegetable oil
●1/2 cup onion, chopped
●1 cup of red or green pepper, chopped
●1 clove garlic, finely chopped
●1 pound of ground turkey
●2 (14 oz.) cans diced tomatoes, undrained
●1-3/4 cups pumpkin puree
●1 (15 oz.) can tomato sauce
●1 (15-1/4 oz.) can kidney beans, drained
●1 (4 oz.) can green chilies, diced
●1/2 cup whole kernel corn
●1 tablespoon chili powder
●1 teaspoon ground cumin
●1 teaspoon salt
●1/2 teaspoon black pepper

In a large saucepan, heat the vegetable oil over medium high heat. Add in the onion, bell pepper and garlic. Cook, stirring constantly, for 5 to 7 minutes or until tender.

Add in the turkey meat and cook until browned; drain.

In larger pot, place meat/peppers and add in the tomatoes with juice, pumpkin puree, tomato sauce, beans, chilies, corn, chili powder, cumin, salt and pepper. Reduce the heat to low. Cover and cook, stirring occasionally, for 30 minutes.
Southwest Chicken Chili

Ingredients:
●2 cups cubed cooked chicken
●2 cans (14 1/2 ounces each) white beans, drained and rinsed
●1 cup chicken broth
●1 can (4 1/2 ounces) chopped green chiles
●2 teaspoons onions powder
●1 teaspoon cumin
●1/2 teaspoon oregano
●1/2 teaspoon garlic powder

Place all ingredients in large pot or crock pot. Bring to boil then reduce heat.

Tequila & Lime Chili

Ingredients:
●3 TBS. olive oil
●6 Lbs. beef brisket (cut into 1”cubes)
●2 Lbs. premium pork breakfast sausage with sage
●2 Lg. onions, chopped fine
●3 beef bouillon cubes
●2 Small cans chipotle peppers in adobo sauce, chopped fine
●2 squares bittersweet chocolate
●2 7oz. cans salsa Verde
●2 12oz. bottles beer/ 1oz tequila/ juice of one lime
●1 Tsp salt/6Tbs. black pepper/ 3Tbs. liquid smoke
●6 Tbs. chili powder/ 6Tbs. ground cumin/ 8 green onions, sliced
●2 cups shredded Mexican 4 cheese blend cheese

Heat olive oil in large cast iron pot on high heat. When oil is hot, add the cubed beef and cook until browned, stirring occasionally. When beef is browned, remove from pot and set aside. Drain any liquid from pot. Return pot to stove and on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent. At this point, return the cubed beef to the pot along with all the remaining ingredients. Stir well, cover, and simmer on low to medium-low for 3 to 4 hrs, stirring occasionally, until beef brisket is tender and chili has thickened.



NEXT WEEK—Oscar Night Party Recipes

Remember......Life is short. Eat Dessert first!!