The Only Chili Recipes You Need Right Now

0

My family loves chili. Any time of year, hot or cold weather, they love it. Chili is great because you can make it in the slow cooker to be ready whenever you need it, or on the stove top relatively quickly in an eveniing. It freezes well, and you can customize the heat and toppings so easily. If my husband is on his game, he makes cinnamon rolls to go with it, otherwise I love a box mix of cornbread from Trader Joe’s. Here are our three favorite chili recipes.

Traditional (Red) Chili

  • 1lb ground beef, browned
  • 1 yellow onion, diced fine
  • 1 tbs garlic
  • 2 cans diced tomatoes
  • 1 small can tomato paste
  • 2 cans dark red kidney beans
  • Salt to taste
  • 2 tbs chili powder
  • 2 tbs cumin
  • 1/2 tsp dried oregano

I like to brown my ground beef with the onions and garlic. Then add all ingredients to your pot, crock, or freezer bag. If you are cooking on the stovetop, simmer for at least 20 minutes to combine flavors or until completely heated through. For the crock pot, low for at least 4 hours. If you are freezing, once you are ready to cook, thaw in the fridge overnight and then cook either in the crock pot or stovetop as described. I thaw with the freezer bag in my crock so if it leaks the mess is contained.

Suggested Toppings: shredded cheddar cheese, sour cream, diced onion, diced jalapeno, oyster crackers

Chicken (White) Chili

  • 1 lb chicken breasts
  • 28 oz chicken broth (2 cans or one box)
  • 1 yellow onion, chopped fine
  • 4 oz green chilies
  • 2 cans cannellini beans
  • 1 can corn
  • 1 tbs garlic
  • 1 tbs cumin
  • 1 tsp oregano
  • Salt to taste
  • 1 bunch fresh cilantro, chopped

Add all ingredients to crock pot or freezer bag. For the crock pot, cook on high for 4 hours or low at least 6. Open lid and shred chicken with two forks, then replace lid and let cook for 5-10 more minutes. If frozen, thaw in fridge in crock overnight to catch any liquid from the bag, then cook as directed.

Suggested Toppings: shredded Monterrey jack cheese, fresh squeezed lime, chopped avocado, tortilla chips

Taco Soup

  • 1 lb ground beef, browned
  • 1 onion, diced fine
  • 1 tbs garlic
  • 1 can red kidney beans
  • 1 can cannellini beans
  • 1 can pinto beans
  • 1 can corn
  • 1 can Rotel
  • 1 can diced tomatoes
  • 1 pkg taco seasoning
  • 1 pkg ranch dressing

Brown my ground beef with the onions and garlic. Then add all ingredients to your pot, crock, or freezer bag. If you are cooking on the stovetop, simmer for at least 20 minutes to combine flavors or until completely heated through. For the crock pot, low for at least 4 hours. If you are freezing, once you are ready to cook, thaw in the fridge overnight and then cook either in the crock pot or stovetop as described. I thaw with the freezer bag in my crock so if it leaks the mess is contained.

Suggested toppings: shredded cheddar cheese, sour cream, fritos

What is your favorite chili recipe? Drop a link in the comments!