Chili Recipes for Chilly Weather

Spicy or Not, Chili Is Hot!

While I am not much for cold weather, I do enjoy a roaring fire and some hot soup or chili. You can make great tasting chili recipes that cook away all day in a slow cooker or gigantic soup pot. Here are two great chili recipes, one veggie and one with meat, to satisfy all your cool weather chili cravings.

The Best Vegetarian Chili in the World

Recipe courtesy of www.allrecipes.com

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 2 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon salt
• 2 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 (12 ounce) packages vegetarian burger crumbles
• 3 (28 ounce) cans whole peeled tomatoes, crushed
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn

Directions

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

The veggie burger crumbles in this really make it hardy and filling. It is also good without the crumbles. If you are not big on heat, leave out the jalapeno pepper and buy mild chili peppers.

Crockpot Chili

Recipe courtesy of www.about.com

Ingredients:

• 2 lbs. ground chuck
• 1 cup chopped onion
• 1 green pepper, chopped
• 2 to 3 ribs celery, chopped
• 1 large (28 oz.) can crushed tomatoes
• 1 (8 oz.) can tomato sauce
• 2 cans kidney or pinto beans, drained
• 1 tsp. pepper
• 3 tsp. chili powder
• hot pepper, to taste, cayenne
• 1 tsp. garlic salt

Preparation:
In a large skillet, brown the ground beef. Drain well. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on low heat, or until done. This recipe serves 6 to 8.

My Dad used to make chili and simmer it all day, and that is what this recipe reminds me of! I love to set up a little condiment area (especially if friends are over) with sour cream, chives, shredded cheese, and chopped onions. Another secret to smoky tasting chili is to add a dash or two of Liquid Smoke while cooking your heavenly chili concoction. You won’t believe how the smoked flavor livens up the taste of your favorite chili recipe. I’ve even seen chili recipes with sugar added - hey, it’s all about what gets our taste buds tingling! Enjoy some chili tonight and take the chill out of the air!

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Article Written By: Laura Miller; Laura is a freelance writer who loves to cook and eat!