5 Chili Recipes For Cold Nights

1. Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
2. Stir in kidney beans, diced tomatoes, tomato puree, chili powder, Sazon, onion powder, garlic powder, Bouillon,  Worcheshire sauce, brown sugar, and Beef stock. Cook on Low until flavors combine covered with a lid for about an hour. 

3. Chili Con Carne

Are you looking for a chili recipe that hits the spot? Well, this winter meal is awesome and ideal for cooking in a crockpot, slow cooker, or stovetop.  This chili recipe is generously spiced with a superb amount of pazazz and kick!   

Ingredients

• 2 lbs of ground beef (lean)
• 1 lb spicy pork sausage
• 1 cup of white onion (diced)
• 1 cup  of celery
• 1 cup bell pepper
• 4 cans stewed tomatoes (14.5 oz each)
• 4 cans of chili beans (15 oz each)
• 2 cans tomato paste (6 oz each)
• 3 Beef Bouillon Cubes
• 1/4 cup chili powder
• 1 large garlic clove
• 1 teaspoon basil
• 1 teaspoon black pepper
• 2 teaspoons cumin
• 1 tablespoon paprika
• 2 teaspoons brown sugar
• 2 tablespoons of Worcestershire sauce
• 2 teaspoons oregano

Directions

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat.
2. Add onion and saute for 3 minutes, then add garlic and saute 30 seconds longer.
3. Add beef and cook, occasionally stirring until meat has browned.
4. Stir in stewed tomatoes, tomato sauce, Vegetables, chili powder, cumin, paprika, basil, brown sugar, Worcestershire, and other season mixtures with salt and pepper to taste.
5. Cover with lid and cook on low heat for 5 – 6 hours. Stir in dark and light red kidney beans and allow to heat for about 2 minutes. Serve warm with desired toppings. 

4. Quick Delectable Vegan Chili

This chili recipe is succulent and great for any season! This is the recipe where you won’t miss the meat. It’s yummy and filling with a nice smoky flavor. Wow, there goes my afternoon because I’ll definitely be making this!  

Ingredients

• Black beans
• Kidney beans
• Baked beans
• Ready cut tomatoes w/ roasted garlic
• Pecans (Meat substitute or any of choice)
• Red and green peppers
• Red onion
• Corn
• Raw blue agave
• Vegetable broth
• Garlic powder
• Liquid smoke
• Apple cider vinegar
• Brown sugar
• Chili powder
• Sams Creole Seasoning ( Hines Brines)
• Barbecue sauce ( Riley’s sweet and smokey)
• Black pepper

Directions

1. Boil your pecans in a pot of water with apple cider vinegar and garlic powder until lighter in color and softer to touch.
2. Add the boiled pecans to a food processor, red onions, liquid smoke, chili pepper, chili powder, and sliced green and red peppers. Blend everything together.
3. Add this blended mixture to a skillet with chili powder, garlic powder, blue agave, and multi-spice seasoning. (meat substitute)
4. Pour all three canned beans and ready-cut tomatoes into a pot on low heat. Stir. Add corn, the meat substitute, and vegetable broth. Stir and combine.
5. Add some brown sugar and barbecue sauce as it starts to sizzle. Let everything cook for a few minutes on low heat.
6. Serve and add your choice of vegan toppings.

5. Vegetarian Chili

A great chili recipe with balanced flavors? Count me in! This dish has a rich, complex bite of ingredients that combines your sweet, spicy, and bitter notes worthy of trying. It just shouts Chili Recipe!  

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, chopped finely
• 2 jalapenos, diced (remove membranes for less heat)
• 2 tablespoons tomato paste
• 4 tablespoons chili powder (ancho chili powder)
• 1 tablespoon ground cumin
• 1 ½ teaspoon smoked paprika
• 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)
• 3/4 cup (180 mL) dry red wine, such as Malbec, Syrah, or Pinot Noir
• 2 cups (480 mL) vegetable broth
• 2 (15-ounce/425g) cans of pinto beans, drained and rinsed
• 1 (15-ounce/425g) can of navy beans (or other small white beans), drained and rinsed
• 2 tablespoons cocoa powder (I prefer Dutch-process cocoa powder)
• 2 bay leaves
• 1 ½ tablespoons tamari or soy sauce if you have vegan Worcestershire sauce, you can use that
• 2 chipotle peppers in adobo, chop the peppers + measure out 1 tablespoon adobo sauce
• 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand (include juices)
• 1 ½ teaspoon kosher salt plus more as needed
• Freshly cracked black pepper to taste
• 1 tablespoon pure maple syrup, plus more to finish as required
• 1 to 1 1/2 tablespoons freshly squeezed lime juice
• 1 teaspoon red wine vinegar (or apple cider vinegar)
• 3 tablespoons masa harina (Mexican corn flour) (optional)
• 1 cup (12g) cilantro leaves and tender stems, chopped

Directions