Hearty Southwest Chili Recipes

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

HEARTY SOUTHWEST STYLE CHILI

Steps:

• Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalape?o. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds. Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam does not get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded cheddar cheese, chives,

SOUTHWEST WHITE CHICKEN CHILI

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.

SOUTHWEST CHILI

Steps:

• In a heavy bottomed large pot, heat the olive oil over medium heat. Add the onion and cook, stirring for 3-4 minutes. Add the garlic and cook until the onion is transparent and garlic is fragrant.
• Add the ground and cook until browned. Deglaze the pot with the red wine or stock, stir, then add in the chili powders, cumin, tomatoes, sugar and the 1 whole chipotle pepper. Stir and turn the heat to low, cover and let simmer for 1 hour.
• Season with salt and pepper to taste and add in the corn and black beans and cook until they are heated through. Remove the chipotle pepper and discard.
• Place into individual bowls and top with the diced avocado, a lime wedge, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt. Serve with tortilla chips if you wish!

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

FAST AND EASY SOUTHWEST CHICKEN CHILI

Steps:

• Heat oil in large saucepan over medium heat until hot.
• Add onions and garlic; cook 3 to 4 minutes or until crisp tender.
• Stir in remaining ingredients.
• Bring to a boil.
• Reduce heat; simmer 10 minutes or until hot and slightly thickened.

CHUNKY SOUTHWEST CHILI

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.

SOUTHWESTERN CHILI

Steps:

• In a large skillet, saute the ground beef until browned and no longer pink. Transfer to a large stockpot and set aside.
• In the skillet, melt the butter and add the diced peppers and chopped onion. Cook, stirring frequently, until tender.
• Add cooked peppers and onion to the meat. Add the rest of the ingredients. Bring to a rolling boil over medium high heat. Stir frequently so that the chili doesn't stick.
• Turn heat to low and let simmer for 2 hours, stirring occasionally.
• Serve with a green salad and corn bread or crackers.

SLOW-COOKER SOUTHWEST CHILI

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

HEARTY SOUTHWEST CHILI

Steps:

• Heat oil in a 6-quart saucepan over medium heat. Add ground beef and cook until crumbly and no longer pink. Stir in tomatoes, chili powder, garlic powder, cumin, cayenne pepper and salt. Simmer for 2 minutes, stirring often.
• Stir in peanut butter and brown sugar until combined. Add tomato sauce; simmer for 5 minutes.
• Add beans. Heat an additional 3-4 minutes, until heated through. Spoon into bowls and top with cilantro and chips.

HEARTY TURKEY CHILI

Steps:

• Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.
• Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.