Chunky Southwest Chili Recipes

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CHUNKY CHILI



Chunky Chili image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans red kidney beans, drained
1 jar marinara meat sauce (recommended: Paul Newman's)
1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling's)
Shredded cheese, for garnish
Sour cream, for garnish
Minced chives, for garnish

Steps:

  • In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

SOUTHWEST WHITE CHICKEN CHILI



Southwest White Chicken Chili image

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

Steps:

  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
  • Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g

CHUNKY CHILI



Chunky Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons chile powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 to 4 dashes hot sauce
One 330-milliliter bottle beer
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream
1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce
1/2 red onion, diced
1/2 cup fresh cilantro leaves

Steps:

  • Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
  • Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
  • Taste the chili and adjust the seasoning as needed.
  • Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

CHUNKY SOUTHWEST CHILI



Chunky Southwest Chili image

What started out as a mild, basic chili has evolved over the years into a chili with a punch! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

Steps:

  • In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Nutrition Facts :

CHUNKY COWBOY CHILI



Chunky Cowboy Chili image

Make and share this Chunky Cowboy Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h30m

Yield 14 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil, divided
4 lbs boneless chuck roast, cut into 1/2-inch pieces
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 teaspoons chili powder
1/4 teaspoon ground cumin
2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained
2 (8 ounce) cans tomato sauce
1 (16 ounce) can red beans
1 (15 ounce) can whole kernel corn, drained
1 (12 ounce) bottle dark beer (Michelob AmberBock)

Steps:

  • Heat 1 T oil in a large pot over med-high heat.
  • Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
  • Remove beef from pan, and keep warm.
  • Repeat procedure with remaining half of beef.
  • Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
  • Return beef and accumulated juices to pan.
  • Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
  • Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

CHUNKY SOUTHWESTERN CHILI



Chunky Southwestern Chili image

I love chili, and fall is here, even though it's still hot (lol), so I looked around for some recipes, but I couldn't quite find the spices that I wanted in it. So I meshed some together and got this. It is so good, put some tortilla chips on the bottom of the bowl, some chili and top with some cheddar cheese and some sour cream. It's a def. a comfort food. And, as with most comfort foods, it always tastes better the next day. :) Add or subtract the cayenne for your own tastes.

Provided by NicoletteL

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon ginger
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon oil
1 lb ground beef
2 carrots (chopped rustic)
2 celery ribs (chopped rustic)
1 green pepper (chopped rustic)
1 (15 ounce) can corn (drained)
1 (15 ounce) can black beans (drained, rinsed)
1 (15 ounce) can whole tomatoes (not drained)
1 (8 ounce) can tomato paste (roasted garlic flavor)
2 (15 ounce) cans tomato sauce
2 tablespoons spices (above)
salt (optional)

Steps:

  • Make spice mixture, set aside.
  • Chop carrots, celery, and green peppers.
  • Add oil, vegetables, and ground beef to a deep soup pan.
  • Cook until meat is no longer pink (stir every once and awhile).
  • Add corn, beans, tomatoes, paste, sauce, spice mixture, and salt (if desired).
  • Stir and turn to low.
  • Simmer for about 45 minutes.
  • Serve.

Nutrition Facts : Calories 325.5, Fat 11, SaturatedFat 3.7, Cholesterol 38.6, Sodium 875.6, Carbohydrate 42.6, Fiber 10.1, Sugar 12.9, Protein 19.7

SALLY'S WEST COAST CHILI



Sally's West Coast Chili image

We often have chili cook-offs at our church, so we trade lots of different recipes. I was always mixing and matching ingredients and experimenting, trying to come up with an original recipe that would be a little different. That's how I developed this one, and I never fail to get compliments on it! -Sally Grisham, Murray, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 12 servings (4 quarts).

Number Of Ingredients 18

1 pound sliced bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese

Steps:

  • In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.

Nutrition Facts :

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