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    You are in: Home / Cookbooks / chili / chilli
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    50 recipes in

    chili / chilli

    I think I make a pretty damn good chili (no recipe posted here though) but am always searching for a better on. We like a chicken chili for a change too.
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    I have a lot of leftover green tomatoes from my monstruous tomato plants, so I decided to put them to use. They really absorb any flavor you add to them and make this recipe bold and robust. The chili peppers (thai hot) and cayenne, as well as the cilantro are all from my garden, but please feel free to work with what you have. Try roasting your peppers a little bit on a pan or in the oven to give it some smokiness. Season your meat beforehand and go a little heavy on your pepper and other spices. You can substitute beef for chicken or turkey, but make sure you season very well. For a vegetarian alternative, mix refried beans into the tomato puree as it's heating up to make it thick and add your veggies of choice 30 mins before serving.

    Recipe #464966

    My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

    Recipe #105865

    Yummy, filling and EASY chicken chili from The Canadian Living Test Kitchen.

    Recipe #102154

    Another recipe from Biggest Loser. This Chili is excellent and very filling for it's touted 150 calories per cup! It certainly doesn't taste like it's missing anything to reduce the calorie count.

    Recipe #439471

    This recipe was given to my better half, from his Uncle Dave, over 35 years ago. It has been a huge hit with our family & guests! NOTE: with all spices it is best to use a well rounds measure Get all the toppings lined up and let your guests create their own tasty chili. Freezes well if there are any leftovers.

    Recipe #249986

    6 Reviews |  By katew

    Easy week night dinner - adapted from a recipe taken from Australian Good Taste Magazine. I used mild salsa to make it kid friendly but go as hot and spicy as you like .

    Recipe #248011

    I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.

    Recipe #446527

    This is not your average chili. This one is very hearty

    Recipe #76986

    Miracle -- my two kids, my husband, and I all like this! It makes quite a bit - we had it for at least three dinners.

    Recipe #423046

    Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.

    Recipe #385067

    I found this recipe on the official Obama/Biden website. He said on Good Morning America that this is his favorite chili recipe and he has been enjoying it since college. (This recipe didn't list the exact times for cooking each step. I am posting it just as written, but personally I would cook the beef first, drain and set aside, cook the onions, pepper and garlic, and then add the cooked beef back into the pan. You may want to cook it with his ingredients but following directions used for any standard chili recipe.) Another dish he mentioned as a favorite was shrimp and grits. I've found a recipe for shrimp and grits that looked really good and I've posted it here (Recipe#351455).

    Recipe #351452

    A copycat of Skyline Chili, true Cincinnati chili, except it's less greasy! I combine all the dry spices times ten and keep the "Skyline Spice Mix" in a jar cannister. One batch of chili will use 3/8 cup of spice mix. The spice mix is also tasty as a meat rub for steak, pork and chicken.

    Recipe #110548

    This recipe is the best made a day ahead and reheated! It will give the spices a period of time to blend together! Tested,Tried and True! The Junior League Flint Michigan, Home of the Spartans. Go Bucks

    Recipe #367221

    This recipe is form my Ultimate Southern Living cookbook and is written with very slight modifications. I have tried all sorts of chili recipes from competition to exotic and time consuming but I always come back to this one for its great taste and simplicity. I always cut the stew meat up into even smaller pieces before browning. I'm not sure what the "beans or no beans" argument is all about, but I'm born and raised in Texas and I do like some beans in my chili, it's up to you to add them or not....

    Recipe #351094

    This is an easy and time saving recipe. If you don't have a pressure cooker, this adapts well to the stove top or the crock pot. I have let this simmer all day in a crock pot and the results are great. Make this as mild or spicy to suit your own tastes. My house? Spice rules!

    Recipe #140705

    Don't forget to remove the bay leaves before serving.

    Recipe #168372

    A mild "gringo" chili with beans. Serve with cornbread.

    Recipe #155407

    My favorite chili recipe.

    Recipe #114870

    The ultimate in comfort food, this chili can be done all in one pot for easy cleanup. This makes a LOT of chili, perfect for a large family or for freezing.

    Recipe #126023

    This is my first prize winning chili !!

    Recipe #122537

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