Chili With Or Without The Meat Recipes

MEATLESS CHILI

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

NO-MEAT CHILI

Steps:

• Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp.
• Add the chili powder and saute 1 minute more.
• Drain the 3 cans of beans.
• Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well.
• Season with salt, black pepper, and cayenne pepper to taste.
• Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.

MEATY, MEAT-LESS CHILI

Steps:

• Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
• Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
• Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
• To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
• Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

CHILI, WITH OR WITHOUT THE MEAT

Steps:

• (For optional chili with meat: Saute ground chuck in a large pot until all pink is gone. Put in a sieve to drain and put aside).
• In the same pan, saute onion and garlic in the olive oil until onion is soft.
• Mix in the remaining ingredients except for reserved tomato juice.
• (If using meat, add it now).
• Bring to a boil, reduce heat, and cook for 45 minutes. It doesn't look like there's enough liquid to come to a boil, but there is more than you think.
• Add tomato juice, while cooking, if needed. If it gets too watery for you, add some dried bread crumbs. Taste and adjust seasoning to your desire.
• Serve with sour cream and shredded cheddar cheese.
• If you can make this a day ahead and reheat it, it's even better.

LOADED VEGGIE CHILI (WITH OR WITHOUT MEAT)

Steps:

• Heat pot over Medium heat. Add turkey, onions, green peppers, 1 tsp chili powder, garlic powder and oregano; cook for 7-10 minutes or until turkey is no longer pink (if not using meat, make sure to add a bit of olive oil before adding peppers and onions so they don't stick).
• Add zucchini; cook 2 minutes.
• Add carrots, tomatoes and sherry; cook 5 minutes.
• Stir in crushed tomatoes, 1 tsp chili powder, garlic salt, chili seasoning mix, red pepper flakes (more or less to taste) and both cans of beans.
• Heat until bubbling, then reduce heat to low and simmer for approximately 1 hour.
• Serve over cornbread.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.