Recipezaar: Chili,Spicy recipes

Zesty Chili

Sun, 30 Nov 2008 03:14:24 -0500

My mom gave me a little booklet that came with her "None Such Mincemeat" with a few recipes in it. This one sounded interesting and the picture looks yummy... -- posted by senseicheryl

Healthy Turkey Chili

Thu, 04 Dec 2008 13:32:30 -0500

This is a good throw together meal. It takes longer than expected, but is worth it since you'll get a ton of meals from it. -- posted by Chef #853819

Chili Pollo Con Frijoles - Chicken Chili With Beans

Mon, 08 Dec 2008 18:06:04 -0500

A perfect dish to brighten a dreary day from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Quicker Turkey Chili

Mon, 08 Dec 2008 18:32:39 -0500

Good! Use either ground turkey or chicken. -- posted by KathyP53

Cajun Chili (Roux Based)

Wed, 17 Dec 2008 21:15:47 -0500

Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that--body and sauciness! -- posted by gailanng

That Chili

Sun, 21 Dec 2008 00:41:48 -0500

"So when are you going to make that chili again?" I heard it so frequently, it became the name. I came up with this recipe based on what I had on hand at the time. I've attempted to alter it, and got nothing but complaints! Apparently this combination just works. Of course, with all chili, you can substitute ingredients in or out of the recipe, but I recommend trying this one "as is" first. Unfortunately for some, my cooking style is very free, and I don't often measure spices. Everyone is a little different, so this is mostly "to taste." Sorry to those cooks out there that like clean measurements. I sometimes make this is a small 3 qt crock-pot. I just alter the amount of beef broth and water used so it will all fit. Turn it on high, and let it go for 2 to 4 hours; or turn it on low and let it go for 6 to 8 hours. -- posted by Laneydey

Slow Cooker Sweet and Spicy 3 Bean Chili

Tue, 30 Dec 2008 01:42:28 -0500

This is a recipe that I came up with while experimenting. Now it is a favorite and a great meal for a Sunday afternoon of football watching! Leftovers freeze very well. -- posted by severnsuppers

Kevs Chili

Tue, 30 Dec 2008 23:27:30 -0500

My husbands chili recipe, created after several tries and various iterations of other recipes, we found this one to have a nice flavor and just the right amount of heat. We recommend using the Paul P. chili powders but of course you can use your own combinations of what you have on hand. A blend of various chili flavors in not overwhelming amounts seems to be the key to a spicy yet palatable chili. -- posted by Heather in Utsunomiya,Japan

Texas Senator Sam Pendergrast "greasy Spoon" Chili

Tue, 30 Dec 2008 23:35:21 -0500

As a kid, there was a "greasy spoon" across from my school. I remember running full tilt to get my favorite Winter lunch, a steaming paper cup of their chili with crispy saltines to crunch up on top. You could tell a good batch because the bright red "grease" would begin to soak through the cup before it was time to go back to class. I searched for years to find this recipe and finally caught up with it in a cookbook called "Texas Home Cooking" by Cheryl and Bill Jameson. It's typical of what was popular in the 1940's and is comforting and delicious to fans of chili. Follow it to the letter the first time and "adjust if you must" the next time. It's not terribly hot, just very, very spicy. Your favorite "Chili-Head" will love you for making this recipe. Also, the amount of cumin is not a mistake in case, you're wondering. It's not health food, but anything in moderation is ok. Enjoy! -- posted by Max Thames

Laura Moon's Chili

Wed, 31 Dec 2008 13:57:53 -0500

This one appeared in Neil Gaiman's novel, "American Gods." When Shadow Moon gets out of prison he eats his first meal as a free man at a bar that claims to have the best chili in the state. After a couple mouthfuls he decides that the chili is good, but definitely not the best in the state. He then begins to reminisce about his wife's far superior chili. No recipe was given directly by Gaiman, but many of the the ingredients were mentioned. I took what Neil wrote and expanded upon it to create this recipe. Hope you enjoy! -- posted by The Geeky Chef

Momeo's Beanless Spicy Chili

Mon, 05 Jan 2009 01:44:33 -0500

This is my signature chili. Hubby loves this and always stuffs himself too much to eat another bite. He HATES to put the leftovers away because he'd love to have more but can't. LOL -- posted by Nay78

Cincinnati Chili (America's Test Kitchen)

Tue, 06 Jan 2009 01:35:09 -0500

From Cook's Country episode 111, "Midwestern Favorites." Use canned tomato sauce, not jarred spaghetti sauce. -- posted by DrGaellon

Kick-Off Chili - Ww Points = 5

Tue, 06 Jan 2009 02:10:32 -0500

I found this recipe in my new January/February issue of Weight Watchers magazine. Just in time for Super Bowl! :-) -- posted by senseicheryl

Turkey Chili Stew

Thu, 08 Jan 2009 00:03:57 -0500

This is thick and will warm your tummy on a cold day. We like this with homemade corn bread with butter. -- posted by mydesigirl

Turkey Chili With Corn and Black Beans

Sun, 11 Jan 2009 12:41:20 -0500

This recipe was featured in an email from the www.sparkrecipes.com website. Submitted by DMWOOD13 - "A wonderful way to warm up from the warm chili and HOT spices!" NOTE: I guessed on all the can sizes as nothing was listed on the original recipe. Plus, this sounds like a wonderful crock pot recipe! :-) -- posted by senseicheryl

Slow-Cooker Chunky Chicken Chili

Sun, 11 Jan 2009 17:00:51 -0500

This recipe was featured in an email from the www.kraftfoods.com website. -- posted by senseicheryl

Wendys Chili - Swedish Style

Sun, 11 Jan 2009 22:15:07 -0500

This is a variation of Wendy's Chili published by Pam Walk (http://www.recipezaar.com/Wendys-Chili-17858). Adopted to 6 servings. -- posted by Aloof - The weekend Chef

Roe Road Turkey Chili and Beans

Wed, 14 Jan 2009 22:35:34 -0500

This is a modified recipe of one found on Martha Stewart Everyday Food. You can add more red pepper and different beans to your taste, -- posted by Grandpa & Grandma Williams

Chicken and Bean Chili

Wed, 14 Jan 2009 23:37:52 -0500

Who says you have to cook all day in a crockpot. I use mine to simmer dishes such as this one so I don't have to watch the stove. If you like the flavors of green chili chicken enchiladas you'll love this recipe. I use shredded Rotiserre chicken, Northern Beans and green chiles with a few of my favorite spices to make this hearty chicken chili. What's better than smelling sauteed garlic and onion to start, infusing with red pepper and cumin adding all into a crockpot only to simmer while you do other things. In no time you have a family-pleasing main course. Adjust the heat to your tastes! Add a kick with preprared Salsa for a more intense flavor. If you like soups/chilis or stews thicker, add the cornstarch slurry. Serve with cornbread, tortillas or crusty french bread. ;) V's family favorite! I serve this Chili over leftover spanish rice that I freeze just for this dish. Mmm -- posted by Vseward (Chef~V)

Crock Pot Buffalo Chicken Chili

Fri, 16 Jan 2009 00:34:10 -0500

This recipe is from a Pillsbury Slow Cooker cookbook. If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne). -- posted by Lainey6605

Cincinnati Chili

Sun, 18 Jan 2009 02:42:46 -0500

From Cooks Illustrated. We tried this tonight and it is absolutely divine. I did change up just a bit for convenience and will note what I did. -- posted by happynana

Hearty Black Bean Chowder - Crock Pot

Sun, 18 Jan 2009 02:52:44 -0500

I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done! -- posted by Brooke the Cook in WI

Black Bean Chipotle Soup

Tue, 20 Jan 2009 14:16:24 -0500

Chili-like soup, spicy and wonderfully filling on a cold winter's night! You can let it simmer longer than 30 minutes if you'd like. I fix it before church and let it simmer while we're gone. Serve it with corn muffins, crumble them in your bowl as you eat it! Yum!! -- posted by Chef #738454

Elitetwig's Chilli Stuffed Jackets

Wed, 21 Jan 2009 00:23:48 -0500

For something different and tasty, two favourite foods combined to create a fullfilling meal with a slight kick. -- posted by EliteTwig

Mama's Simple and Easy Chili

Thu, 22 Jan 2009 13:28:00 -0500

This is a good and simple chili. Since I am seasoning challenged sometimes, I use McCormick packs with this, but it still turns out fantastic. I have to double the recipe in order for there to be leftovers the next day. Its also pretty cheap to make which helps with ever shrinking budgets. It does have a little bit of a kick to it, but its not real overwhelming, my 4 year old daughter ate it with no problem. I serve it with cornbread...yummy! Serving size is a guess. One pot will feed 6 of us, 2 of the 6 being teenage boys. -- posted by HisHelpmeet

Val's Favorite Chili

Fri, 30 Jan 2009 00:08:32 -0500

This is my favorite chili recipe, tweaked to my liking. It is a very thick chili, and is GREAT on chili dogs! -- posted by IAteMyGluestick

J's Black Bean and Pork Chili

Sat, 31 Jan 2009 01:47:10 -0500

I came up with this recipe when I desired a chili with a different flavor and texture than the chili's I have had in the past. It is flexible in temperature and texture by how much and what type of chilies and your ratio of ground meat and chunked meat you use. -- posted by Chef #1146623

White Bean Chili With Dungeness Crab

Wed, 04 Feb 2009 01:45:21 -0500

This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time. -- posted by Recipe Junkie

The Best Chili I Ever Ate

Fri, 06 Feb 2009 01:00:34 -0500

This originally came from a magazine, but I made a few changes to it. -- posted by Chef #1149577

Shindler's Quintessential Chili

Fri, 06 Feb 2009 01:30:05 -0500

This recipe is from the book, American Dish by Merrill Shindler. This sounds so good! -- posted by Recipe Junkie

Chili.... Five Alarm

Mon, 09 Feb 2009 15:46:22 -0500

Developed in 1885 by Joseph Steinwald, son of a cheese maker in Colby, Wisconsin. THIS IS FOR A CROCKPOT, but can be made on the stove top. -- posted by Moontan Master!

Hg's 10-Alarm Turkey Chili - Ww Points = 3

Tue, 10 Feb 2009 13:46:14 -0500

From Hungry Girl: "HG Heads Up! This recipe is crazy-spicy (in a very good way!). But if you like a little less heat, only use 2 chipotle peppers..." PER SERVING (about 1 cup): 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein -- POINTS. value 3* -- posted by senseicheryl

Delicious Vegetarian Chili!

Sat, 14 Feb 2009 15:53:15 -0500

Great on the first night, and keeps well for a few days. Even better served in a bowl over Fritos! -- posted by SeattlePilot

Fiesta Turkey Chili

Wed, 18 Feb 2009 13:37:44 -0500

Entered for safe-keeping. From First, 3/09/09, one of the magazine's top recipes from 2004. -- posted by KateL

Vegetarian Portobello Mushroom Chili

Thu, 19 Feb 2009 11:28:11 -0500

I strongly recommend to make this chili a day or up to 3 days ahead as the flavors will ripen and intensify, make this as spicy as you like by adjusting the chili flakes, the longer this cooks for the better it will be so don't be afraid to simmer for even 3 hours, and don't be skimpy with the garlic! :) -- posted by KITTENCAL

Pork Chili Con Carne

Sun, 22 Feb 2009 16:56:44 -0500

Our recipe has added Vegetable and Spice content -- and is based on Pork to save on the Cholesterol! This recipe yields a lively, spicy Pork-based chili. It tends of have some level of hotness, yet is not overpowered by the spice. The Serrano peppers give it a distinctly pleasant form of spiciness. -- posted by Tom in Maryland

Mom's Chili

Mon, 23 Feb 2009 10:41:15 -0500

Best chili I've ever had. Mom's recipe is simple to make. It's somewhat spicy, but I'm not a big spicy food person and I don't find this too spicy. For those who like spicier foods, you may want to doctor it up with more chili powder or just add hot sauce to the individual servings. -- posted by Elspeth

Peppers Filled With Corn, Chili & Cheese

Mon, 23 Feb 2009 13:38:15 -0500

A veggie main, perfect for a satisfying meal. -- posted by English_Rose

Spicy Oriental Chicken

Fri, 27 Feb 2009 01:40:55 -0500

I love cooking for my family & friends. This recipe is Awesome, as it has Oriental flavor with Hot chilly taste.... -- posted by Hitesh Kumar

Vegetarian Black Bean Chili With Orange & Cumin

Sun, 01 Mar 2009 18:41:52 -0500

This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus. -- posted by blucoat

Chilli Con Carne (21 Day Wonder Diet : Day 2 )

Mon, 02 Mar 2009 13:34:23 -0500

This is Day 2: Dinner, on the 21 Day Wonder Diet. You make this recipe in larger amounts, and freeze in 1 serve portions. -- posted by Sara 76

Super Bowl Chili

Fri, 06 Mar 2009 17:32:51 -0500

This is the recipe I make every year for the Super Bowl, for my boyfriend and two dozen or so of his closest beer-drinking, football-watching friends. The problem with trying to find a good chili recipe is that what makes a "good" chili is a personal opinion; my idea of a great chili may be very different from yours. My chili is heavy on the meat, garlic and spice; rather rich-tasting, hearty, thick, fiery, and smoky. If that sounds like something you'd enjoy, I'm also going to include plenty of advice on how to adjust it to meet your tastes. Enjoy. Notes: To cut down on fat, lean, turkey/chicken Italian sausage can be used, without affecting the flavour or texture of the final meal. Extra-lean beef can also be used. -- posted by ClarenceKitchenDiva

Jim's Award-Winning Chili

Mon, 09 Mar 2009 11:35:25 -0400

I started this recipe a lot of years ago, and have changed and improved it (I hope) a lot of times. My mother recently made a batch with this recipe and entered it in a contest where it won (in Yuma, and I think they KNOW their chili down there!) What makes this great, I believe, is the use of almost all fresh ingredients, keeping canned items to a minimum. Using FRESH vegetables, I believe, is the real key, especially if they are certified organic! Depending on the specific jalapenos, it will be mild to medium spicy. -- posted by Jim N.

Chicken Chili

Thu, 12 Mar 2009 14:32:18 -0400

So simple, but so tasty this one-pot chicken and bean chili is packed with cilantro and flavoured with lime. To freeze: Put in a freezerproof container, cool and freeze for up to three months. Thaw overnight at cool room temperature. Preheat the oven to 350F. Bring the chili to the boil on the hob, then cover and reheat in the oven for 20min or until piping hot. This is great served in warm tortillas, with some grated mature Cheddar, guacamole, green chilis and soured cream. Put it all on the table and let everyone help themselves. Freeze a packet of tortillas alongside the chili, so you'll have them to hand, too. -- posted by English_Rose

Chili (Colorado Style)

Mon, 16 Mar 2009 15:23:03 -0400

This is a hearty Chili with many layers of flavor. It is great on a cold Colorado day. The family likes it over corn chips and smothered with cheddar cheese. Me I just like crackers. I usually can it. Recipe makes about 4 qts. -- posted by Chef Wayne in Parker, Colorado

72 Market Street Kick-Ass Chili

Mon, 16 Mar 2009 19:24:46 -0400

If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times. -- posted by lynnski / LA

Uncle 12's Three Bean Chili

Thu, 19 Mar 2009 01:44:57 -0400

Here is my chili recipe. Not too spicy, it has just the right kick, This recipe makes a pretty large batch, but can easily be reduced. Its a very straight forward recipe which makes it easy to make and will have em' asking for seconds. -- posted by Uncle 12

Chorizo Chili

Sat, 21 Mar 2009 02:40:00 -0400

Living in Mexico I have access to great chorizo. I have made this with both the red and the green, but prefer the green. FYI the green comes from tomatillos, cilantro, and jalapeños. I buy the beans precooked on the plaza here in Chapala. I do all the chopping and dicing before I start cooking. It makes life a lot easier. The cooking time is approximate. Hope you enjoy this original recipe. -- posted by davinandkennard

Veggie Chili

Mon, 23 Mar 2009 15:04:22 -0400

This is a recipe in development. I've made it for years without a recipe, but now I'd like to start perfecting it. This last time was the first I've used dried beans, but because we know that it takes more energy and fossil fuels to ship canned beans, my husband and I are learning how. In order to capture what we ACTUALLY did in order to perfect the recipe, I'm including the days between initially boiling them and cooking the chili... this was necessity, and I'll edit the recipe when I make it next. This is a spicy, vegetarian chili that freezes VERY well. I like to serve it with cornbread or spoonbread and some cheese. -- posted by Kendra PeloJoaquin

Hot and Spicy Beans and Corn

Thu, 26 Mar 2009 15:13:55 -0400

Very quick, high in protein and fibre, spicy and hot, with a comforting cheesy topping, this is a standard for our family! -- posted by Elise and family

Spicy Turkey Chili

Fri, 27 Mar 2009 14:20:21 -0400

I came up with this recipe by combining what I loved and desired from a bunch of different chili's I found on recipezaar. I believe it is the ultimate in hearty, spicy chili's. It would probably be great with ground beef, too. **Warning - this stuff is HOT! -- posted by PBShakes

Pork Chili With Tomatoes - Cosmos Cafe, Houston, Tx

Thu, 02 Apr 2009 01:17:24 -0400

From Bon Appetit, January 2000. -- posted by swissms

Kate's California Wildfire Chili

Sun, 05 Apr 2009 02:24:16 -0400

Not for the faint of heart! I like spice a lot! Best for those with an iron stomach! Made it up myself! -- posted by akmiles

So Easy White Turkey Chili

Mon, 06 Apr 2009 21:13:22 -0400

This great tasting & super easy recipe is an adaptation of Mandi Foresters White Chicken Chili from the Rachel Ray show. The turkey gives the chili a great flavor and I also made the addition of corn niblets and extra chopped tomato to give the chili more interest. If you like yours spicier just use a hotter salsa. -- posted by bakedapple42

Beef and Veggie Chili

Sun, 12 Apr 2009 00:55:05 -0400

My boyfriend absolutely loves chili, and I never knew how to make it, and I tried one day, came up with a simple recipe, and have changed it a few times, and thanks to the help of my dad, I have perfected the chili to the way my family and boyfriend like it, with beef and lots of veggies. And just to warn you, there are a few strange ingredients in this chili. This is for a 6 to 8 quart crock pot. -- posted by Geniface

Texas Chili

Sun, 19 Apr 2009 23:38:30 -0400

From "The Everything College Cookbook." It works substituting ground meat for the beef cubes to save money, and I tend to use ground turkey or chicken because it is leaner without really detracting from taste. Just season the met well first. I have also found that substituting Anaheim peppers for the bell peppers gives it even more zing. -- posted by Vicki in Houston, TX

Mary's Ww Hamburger Barley Chili

Wed, 22 Apr 2009 00:38:21 -0400

Here is my version of Barley Chili. Tastes good and the whole pot is very low in points. I usually let this cool and then reheat it as needed for a quick dinner. Modified recipe from the quaker barley box. -- posted by MOM of 3 under 3 Chef #369452

Spicy Vegan Texas Black Bean Chili

Mon, 27 Apr 2009 11:57:13 -0400

this recipe is easy very cheap to make and tatses soooooo amazing! and its really low fat. -- posted by VeganCookie :)

Wendy Richard's Chili Recipe - the Best Chili Ever!!!!!!!!!!!!!!

Mon, 27 Apr 2009 12:13:30 -0400

Are you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite! -- posted by BBCFan

Aromatic Pumpkin Chili

Wed, 06 May 2009 00:21:34 -0400

This recipe came about because I was craving a "different" kind of chili. Pumpkin immediately came to my mind. The smell that filled my house while simmering was amazing! This chili was thick and creamy, not much color but delicious! -- posted by alkaloidqueen

Green Salmon (Or Chicken) Chili

Fri, 08 May 2009 02:39:13 -0400

A cross between a Green curry and a white chili, this recipe can be made with Salmon or chicken. -- posted by Chef #1228626

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Chili Colorado

Wed, 20 May 2009 14:36:59 -0400

This very authentic version of Chili Colorado was submitted by CoffeeHeaven on Allrecipes.com. My family and I are huge Mexican Food fans and I'm always on the lookout for the most authentic recipes I can find. This chili has no tomatoes or beans. If you decide to add beans, do it after the chili is finished. -- posted by Happy Hippie

Quick Red Chicken Chili (With Chocolate!)

Fri, 29 May 2009 02:04:48 -0400

I couldn't wait to get my hands on this recipe! Having eaten this chili twice before I am now a very happy bunny that I've finally managed to get hold of the recipe. To be honest, I actually had no idea that this chili has chocolate in, please don't leave it out - it really brings out all the flavours! Edited 10/06/09 to add: I made this chili this week & it turned out perfectly. As I was feeding 2 small children I reduced the chili powder to about 2 tbsp which was fine for them. Only other change was that I used red kidney beans in place of the pinto beans......The leftovers were great the next day. -- posted by Um Safia

The Perfect Chili

Fri, 29 May 2009 23:07:03 -0400

After testing out a number of chili recipes, none were quite what I was looking for. I decided to come up with a chili of my own, and here it is. My whole family (including two fairly picky toddlers) just loves it! It's fairly quick and easy to make, and doesn't have a long long list of ingredients. If you're looking for a simple, straightforward and pretty darn delicious chili, this is definitely the recipe for you... -- posted by The Portugarians

David's Chili Con Carne Y Frijoles Not Hot

Mon, 01 Jun 2009 00:42:06 -0400

Good eating chili that won't burn your tongue or ruin your taste buds. Cut the ingredients by half, if you wish to have a smaller quantity. The directions remain the same for this. -- posted by Chef #1283475

Chili Synergy

Wed, 10 Jun 2009 02:43:17 -0400

I had some leftover chuck meat and wanted to make chili. It seemed a natural match. I didn't want a Texas chili because I like beans, so I melded the two types. It takes a bit longer than making it with ground beef, but the flavor is superb. This is a traditional tomato-based chili with beans and a moderate amount of meat. If you want a meat lover's chili, use 2 pounds of chuck pieces and 1 1/2 pounds ground meat. The spice-heat level in this is light to moderate to my taste buds. If you know you are sensitive to spicy foods, reduce the pepper ingredients slightly. If you know you like things spicy, double them at the least and use a particularly spicy chili powder. -- posted by GFJane

Super Easy Vegetarian Whole Wheat Chili Bake

Thu, 11 Jun 2009 14:55:07 -0400

This recipe is incredibly delicious, healthy, and truly easy to prepare. It's packed with fiber and nutrient-rich ingredients to make it satisfying without being overly filling. This stuff is also amazing on reheat! -- posted by synapticdefection

Jamies Chilli Con Carne

Wed, 24 Jun 2009 10:22:46 -0400

I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day! -- posted by Karen Elizabeth

Quick & Easy Chili

Mon, 29 Jun 2009 02:15:46 -0400

This is a very easy chili recipe I got from a Pampered Chef recipe called Hearty Six-Can Chili I found a few years ago and just leave out the 10 3/4 oz can of condensed cream of mushroom soup. I love to make this and serve with tortilla chips, sour cream and cheddar cheese. Yummy! -- posted by Sylvia #1309203

Bobo's Six Chile Chili

Tue, 30 Jun 2009 18:01:03 -0400

A wonderful, full flavored chili with just the right amount of kick. -- posted by Chef #1310601

Carne Adovada

Wed, 01 Jul 2009 11:28:09 -0400

You can make this recipe with chunks of beef, pork or even bone in chicken. The recipe below is show with pork loin. Delicious served with white rice and beans or stuffed inside a burrito or tacos. -- posted by Tiny_Toodles

One Pot Cajun Pumpkin

Sat, 04 Jul 2009 13:48:09 -0400

Great served with a corn bread muffin or fresh crusty bread. A flavour filled vegetarian dinner, enjoyed by the meatlover in our family also. -- posted by Stardustannie

Afterburner Chili

Sun, 12 Jul 2009 09:33:48 -0400

I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food. -- posted by Chef Mad Doc

'rough Cut' Slow Cooker No-Beef Chili

Mon, 13 Jul 2009 18:01:51 -0400

This is a simple, hearty comfort recipe that was based on whatever I had in the pantry last night. It's called 'rough cut' because it is meant to be just a "rustic", simple, easy, hearty, filling dish. There is to be No tedious MINCING!! :-) Just put the ingredients in the cooker. ;-) It's really easy! Just put the ingredients into the cooker in the order listed, ending with the chicken. You don't want to taste it after adding raw meat to it so adjust your seasoning as nearly as you can before the chicken goes in. You can adjust the flavors further after it's finished. Ours came out with a LOT of juice so, if you don't like it that way, consider draining the tomatoes, cutting the stock and using bouillon cubes instead. Or cook as directed and removing excess juices to reach the consistency you prefer. I ladled off about 4 cups of the liquid after all the seasonings married in the cooking process. I served it over rice. I thought about adding ground cayenne or red pepper flakes after cooking for a little added heat. Or just having them in ramekins on the table for those who'd like it. Consider substituting 2 LBS of ground turkey or chicken for the thighs. I'm going to try duck or venison this winter. Bon, Bon Apetit! -- posted by MW Savant

Chasta (Chili and Pasta Dish)

Fri, 17 Jul 2009 02:29:35 -0400

My son Zack named this recipe. It's my chili recipe with tiny pasta thrown in. All of the ingredients are to your preference for spiciness, beans and veggie amounts. This is how I make it for us, though. You may need to add more chicken stock the next day if you prefer some liquid with your pasta and bean bowl. -- posted by Brittta

Black Bean, Sweet Potato Chili

Mon, 27 Jul 2009 18:56:02 -0400

This recipe has a savory delicious taste and the avocados add a nice creamy texture! This is one of our family favorites! -- posted by GoodNurture

Ben's Best Vegetarian Chili

Wed, 29 Jul 2009 02:19:20 -0400

My fiance made up this recipe while trying to use up leftovers and it turned out great! He meant to use oregano, not mint, but since mint ended up in the chili, it stays on the recipe list! This chili is on the spicy side, but can be adjusted if you want a more mild version. Enjoy! -- posted by Stacy and Ben's Place

Texas-Style Chili

Tue, 01 Sep 2009 13:10:43 -0400

A delicious, hearty, soul-warming chili, perfect for cold weather! It's my mother's recipe. Also tastes great when cheese is melted on top and / or crackers are crushed up and added! -- posted by ncsouthernbelle

3 Alarm Chili

Wed, 02 Sep 2009 16:23:20 -0400

I was in the mood for Chili but I couldn't find a good recipe that I liked. So I took some ideas and created this. =) OF course you can use half a jalepeno, or a chili, or use no pepper for a mild chili- but the jalepeno gives it a nice kick! Add more or less seasonings depending on taste 9 I can't really remember the exact measurements) -- posted by Chef #1149117

Cook-Off Chili

Tue, 08 Sep 2009 11:21:39 -0400

Our Favorite when the fall first peeks out! -- posted by Chef #1188379

Classic No-Bean Chili

Tue, 08 Sep 2009 17:52:57 -0400

This is a recipe I got from The Complete Guide for Country Cooking, which I altered to fit my tastes and healthy lifestyle! Let me know what you think, and any alterations you find work! -- posted by Hllywdbrit

Classic No-Bean Chili

Tue, 08 Sep 2009 17:53:27 -0400

No Bean Chili

Wed, 16 Sep 2009 14:01:39 -0400

Homemade chilli, without beans. -- posted by Chef #1368520

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Cheesy White Chicken Chili

Tue, 06 Oct 2009 14:56:00 -0400

I've been searching for something close to Olga's Chicken Chili. Haven't tried yet but had to work hard to find a creamy cheesy chicken chili recipe and there wasn't one on recipezaar that fit the bill... so here is what I found. Hope you enjoy. I'll try it tomorrow night. -- posted by funnylady_smh

Green Hell Chili Verde With White Beans and Pork

Sun, 11 Oct 2009 02:49:15 -0400

Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI). -- posted by E. J. Hilden

Three Bean Award Winning Chili

Sun, 11 Oct 2009 03:18:13 -0400

I like chili and when I make it I like to make a big pot of it. This recipe makes about 2 gallons and has won 1st and 2nd place in chili cook-off contests. This chili will have just a touch of heat, so If you like spicy chili, double up the jalapeno and cayenne pepper. This recipe works well with venison too. -- posted by Uncle Eddie

3-Bean Vegetarian Chili (Goya Beans)

Mon, 12 Oct 2009 16:59:58 -0400

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef. -- posted by the80srule

Chicken Chili

Mon, 19 Oct 2009 14:17:16 -0400

Another use for leftover chicken. Recipe source: local newspaper -- posted by ellie_

Hearty Chili

Fri, 23 Oct 2009 11:01:33 -0400

Chili that fills the tummy. -- posted by Autumn A

Wild Boar Chili

Sat, 28 Nov 2009 14:50:11 -0500

I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with. -- posted by Tea Girl

Lentil,corn and Sweet Pepper Chilli (Ww 5 Points)

Mon, 21 Dec 2009 01:43:42 -0500

A really simple and very tasty dish,that is made better by the fact that it contains absolutely no saturated fat and no cholesterol. Great on it's own,but we equally love it made into chimichangas (using low fat flour tortillas and low fat cheese of course!!). A great vegetarian dish!! -- posted by Noo

Turkey Chili

Thu, 31 Dec 2009 02:47:47 -0500

This is my mom's chili recipe with a twist. I'm not a big meat-eater so I use ground turkey, but you can certainly use ground beef if you like. I like making it in the Crockpot and letting it stew all day (just don't add the meat until 30 minutes before serving or else I think it get too tough), or on the stovetop is fine too. Also my family is really into spice so I tend to use at least one habanero pepper but any chili pepper can be used or omitted altogether. The leftovers are wonderful!! Enjoy!! -- posted by coffybean

Mama-Lee's Cold Chaser Chili

Sat, 02 Jan 2010 10:28:11 -0500

This chili is great if you have a cold and need some help clearing up your congestion,( so it's a little on the spicy side, yum!) Or want to relax on a cold day with a hot bowl of delicious chili -- posted by Chef #1500320

Chipotle Chicken Chili - Spicy

Tue, 12 Jan 2010 15:13:12 -0500

This is an easy tomato based chicken chili recipe with beans. Using a rotisserie chicken makes it preparation easy and quick. I made up this recipe for a church chili dinner. -- posted by Reverend Paul

Black Bean Confetti Chili (Vegetarian)

Mon, 18 Jan 2010 01:41:43 -0500

From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family -- posted by Prose

Black Bean and Sweet Potato Chili (Vegetarian)

Mon, 18 Jan 2010 01:42:22 -0500

From The Great American Detox Diet by Alex Jamieson. -- posted by Prose

Slow Cooker Taco Chili

Thu, 04 Feb 2010 10:07:16 -0500

Easy chili recipe with a slow cooker. -- posted by Barbara Cotie

Ground Beef and Bean Chili

Mon, 08 Feb 2010 12:36:45 -0500

My Significant Other's chili recipe. Check out Squirrel's Beanless Chili if you'd like to see mine. -- posted by Jennifer Cross

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Cincinnati Chili

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Black Bean Chipotle Soup

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The Best Chili I Ever Ate

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Chili.... Five Alarm

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Aromatic Pumpkin Chili

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Jamies Chilli Con Carne

Quick & Easy Chili

Bobo's Six Chile Chili

Carne Adovada

One Pot Cajun Pumpkin

Afterburner Chili

'rough Cut' Slow Cooker No-Beef Chili

Chasta (Chili and Pasta Dish)

Black Bean, Sweet Potato Chili

Ben's Best Vegetarian Chili

Texas-Style Chili

David's Chili Con Carne Y Frijoles Not Hot