Tex-Mex Corn Chip Chili

This recipe comes from the March issue of Everyday with Rachael Ray. Apparently this was the 'winner' of some chili cookoff? Anyhow. It looked good, different from my existing recipes (one a classic tomato-based and one PUMPKIN ;) ) and VERY quick and easy. I made it tonight IN ADDITION to dinner. AND going to Target. AND Stop n Shop. Go me! I will be out of town fri - wed for business so I made a double batch of this and sampled some tonight, froze some, and left the rest for him to have for dinner when I am gone.

We both really liked this one! It had enough of a kick from the green chilis and the pepperjack that Ryan could taste the heat but not so much that I could not eat it. I really liked the creamy consistency from the pinto beans and thecheese, and the different-ness from standard tomato chilis. We both really liked it though, and when it was THAT easy and quick... well... its definitely on the list to make again :)

SERVES 6

Prep Time: 10 min (plus standing) Cook Time: 35 min

2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 10-ounce can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 ounces pepper jack cheese, shredded (about 3 cups) (I doubled the recipe and used about 14 oz total of montery jack and pepper jack in combination and that was PLENTY)
One bag (about 10 ounces) corn chips, such as Fritos (I served our samples with them but IMO you can omit - and keep it healthier!)

1. In a Dutch oven (I just used a big stock pot since I dont have a dutch oven), heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over mediumlow heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.

His and Hers Chili

So Ryan is a big Chili fan and me... eh. I thought I would try my hand at it and was inspired to make a chili that *I* might like... in other words... not at all spicy, healthy, and with less of an obvious tomato-chili taste. My bargain was, I would make a very spicy traditional chili for Ryan a few nights later when i was going to dinner with friends.




I absolutely LOVED my chili... and Ryan says that his was great too! Ill have to take his word for it; it was way too spicy for me to handle!

There are plenty of leftovers, serving sizes frozen - what a good dinner they will be later when the cold weather hits!


Pumpkin Turkey Chili



inspired by Whole Foods recipe






Besides adding a sweet nuttiness, pumpkin's ready source of Vitamin A boosts the nutrition content of this offbeat chili recipe. Garnish each portion with a dollop of sour cream and chopped cilantro.
Serves 6
2 tablespoons olive oil (eyeballed)
1 small onion, chopped
1 medium green bell pepper, chopped (I used red since its what I had on hand)
2 jalapeños, ribs and seeds removed and minced (omitted)


1 Honey crisp apple - peeled, cored, diced (my addition)
2 cloves garlic, minced
1 pound ground white or dark meat turkey (used about 1.25 of white since its what they had)
1 can (14.5 ounce) diced tomatoes
1 can (15 ounce) pumpkin
1 cup water (I used 1/2 cup water and 1/2 cup apple cider)
1 tablespoon chili powder
1 teaspoon ground cumin
I also added: cinnamon (a decent amt), a pinch of nutmeg and a touch of ginger
1 teaspoon salt
1/2 teaspoon ground black pepper


kernals from 1 eat of putter and sugar corn (my addition)
1 can (15 ounce) kidney beans, drained (I used the dark red variety)
Heat olive oil in large saucepan over medium-high heat. Add onion, bell pepper, jalapeno and garlic, stirring frequently, for 5 minutes until tender (I added the apple at this point). Add turkey; cook until browned.
Add tomatoes with juice, pumpkin, water, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Add kidney beans (I added corn at this point), cover; stirring occasionally, for 30 minutes.

Garnish with cheese and onion. SO good!




Kelly's Spicy Chili (inspired by Wm Sonoma Bride & Groom)





2T olive oil (or bacon fat)
2 medium onions, chopped (I just did 1)
4 cloves of garlic, minced
3T chili powder
2T paprika
1T cumin
2 tsp oregano
1 pkg of ground beef
1 pkg of sausage (sweet or hot, Italian style)
2 cans of crushed tomatoes and their juices
1 can (14 oz) barbecued baked beans (Bush’s)
1 can (14 oz) red kidney beans
2 chipotle peppers, minced (from a can of chipotle in adobo sauce marked “hot”) – or more to taste ( we usually use 4-5) (i used about 1/2 the can -5+)
Kernals from 1 ear of corn (my addition)
Salt and pepper to taste
Toppings:
Sour cream
Cheese
Chipotles
Chopped onion
Tortilla chips
Directions:
Sauté onion and garlic in olive oil until tender, about 8 minutes. Add spices, and cook for one minute. Add ground turkey and turkey sausage, combine well with spices, and cook until browned and crumbled (it doesn’t need to be cooked all the way through). Add the rest of the ingredients, and simmer for one hour. Add more seasonings to taste, and enjoy!





I added extra of all the spices, and a little bit of cayenne, and a few chopped little hot peppers. Wanted to make SURE it was spicy!