Chili Recipies

Judging by the number of recipes showing up everywhere, we're not the only ones to discover that chili recipies are truly an epicurean delight.

Chicken and Black Bean Chili

• 2 teaspoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh ground chicken
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground sage
• 1 (14.5-ounce) can ready-cut tomatoes, undrained
• 2 (15-ounce) cans black beans, drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Heat oil in skillet or wide saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Add garlic; sauté 2 more minutes.
2. Add ground chicken and mix well, breaking up lumps. Cook until no longer pink, about 8 minutes.
3. Add chili powder, cumin and sage; mix well. Add tomatoes with juices; mix well and reduce heat to a simmer. Add black beans, stir and simmer, covered, for 20 minutes.
4. Season with salt and pepper. Garnish with cheddar cheese, sour cream and green onions, if desired. Makes 6 servings.

Chili with Coffee

It's hard to beat a bowl of chili on a cold winter night, but this one is great any time of the year. Serve in large soup mugs or pour over wedges of cornbread and sprinkle with shredded cheese.

• 1/2 cup strong-brewed coffee
• 1 pound ground beef, fully cooked and drained
• 2 teaspoons chili powder
• 2 cloves garlic, finely minced
• 1/2 cup diced onion
• 1 (14.5-ounce) can peeled, crushed tomatoes
• 2 (14.5-ounce) cans kidney beans, drained
• 1 teaspoon dried thyme, crushed
• 1 teaspoon crushed dried oregano
• 1 teaspoon ground cumin
• 1 cup beef broth

1. Combine all ingredients in a large saucepan. Bring to a boil; reduce heat to low. Cook uncovered for 40 to 45 minutes or until desired thickness is reached. Salt and ground black pepper to taste.
   Makes 6 servings.

Chunky Pork and Sausage Chili

• 1 pound boneless pork country-style ribs, cut into 3/4-inch cubes
• 1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, crushed
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 cup beer (room temperature), or water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

1. Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat setting for 8 to 10 hours until pork is tender.
   Serves 6.

Chile Colorado

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 large onion, chopped
• 6 garlic cloves, finely minced
• 1 (28-ounce) can tomatoes, diced
• 2 (7-ounce each) cans whole mild green (Anaheim) chilies, chopped
• 1/2 teaspoon oregano leaves
• 1 teaspoon salt, or to taste
• Freshly ground black pepper to taste
• Flour tortillas (Gorditas-Style), warmed

1. In a Dutch oven or large saucepan brown beef cubes on all sides; add onion and garlic and cook until onion has softened.
2. Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened.
3. Serve with warm flour tortillas.