Best. Chili. Ever.

I love this chili. It definitely isn't a quick meal, but if you have the time, it will pay off. Things go a lot faster if you have a food processor, but if not you will get a chance to work on your knife skills. This recipe will serve a large crowd, or keep you happy all winter with lots of frozen chili in your freezer.

Hoosier Mama Chili

2 pounds ground beef chuck
1 pound hot bulk sausage
3 (15 ounce) cans chili beans in medium heat sauce, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 7 oz. can diced green chili peppers
1/4 cup real bacon bits
4 teaspoons beef bouillon granules
1 12 oz. beer (I used Fat Tire)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (I used Vampfire)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar


Brown beef and sausage in a skillet, drain fat. Add meat to a pre-heated crock-pot. (A big crock pot!!!) Add everything else listed and stir. Let the chili simmer on low for 4-6 hours (or longer).

Serve with fritos, cheese, sour cream, onions...or anything else your heart desires. If you don't want to use a crock pot, you can easily make this in a pot on the stove, just let it simmer as long as you can, the longer the better.



source: adapted from allrecipes.com

Rustic Turkey Chili

Nothing beats a big pot of chili on a cold winter night! This one is packed with veggies and I substitute turkey (but you are welcome to use beef) to make it even healthier. The best part is, you can easily make this in under 30 minutes, which is handy when you come home to a hungry boyfriend.





Rustic Turkey Chili


1 lb ground turkey
1 large onion, chopped
1 red pepper, chopped
2 stalks celery, chopped
1 T olive oil
29 oz. can tomato sauce
29 oz. can whole tomatoes (drain and quarter)
14.5 oz. can kidney beans in medium chili sauce
1 packet chili seasoning mix


Put olive oil in pot, add onion, pepper, and celery and cook until soft over medium high heat. Add turkey and cook until no longer pink. Add chili seasoning packet and mix well. Next add beans, sauce, and tomatoes. Simmer over low heat for 10-15 min.

Quick and easy Chili & Corn Bread

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

2 Tablespoons extra virgin olive oil

½ medium white onion, finely chopped

4oz can diced green chilies

5 cloves fresh garlic, minced

3 14oz cans chicken broth

2 15oz cans great northern white beans, drained

1 15 oz can black beans, drained

2 heaping Cups shredded cooked chicken breast

2 heaping Tablespoons ground cumin

2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)

¼ teaspoon salt

¼ teaspoon pepper
½ Cup sour cream

¼ Cup packed fresh cilantro leaves

Place olive oil in a large pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top.

To make the corn bread pictured, just ad 1/2 cup diced roasted red peppers to a box of jiffy corn bread mix. Yum!

Source: http://pickypalate.blogspot.com/