Fall’s best chili recipes
Chili Vegetable Soup
Tried and True Beef Chili
Chili in Biscuit Bowls
Sour Cream Chili Bake
Microwave Chili
Chili Chicken Stew
Fall’s best chili recipes
Cozy up to warm, tasty chili the whole family will enjoy.
Chili Vegetable Soup
2 (14.5 oz.) cans chicken broth
2 (14.5 oz.) cans stewed tomatoes
2 (15 oz.) cans tomato sauce
1 large onion, chopped
2 stalks celery, chopped
1 (1.25 oz.) pkg. taco seasoning mix
1 (15.5 oz.) can spicy chili beans in sauce, undrained
2 medium zucchini, halved lengthwise and sliced
2 medium yellow squash, halved lengthwise and sliced
In a 5-quart Dutch oven, combine broth, tomatoes, tomato sauce, onion, celery and seasoning mix. Bring to a boil; reduce heat and simmer uncovered for 30 minutes; stirring occasionally. Add beans, zucchini and squash; simmer 10 minutes longer or until vegetables are tender. Yields 10 servings. Lizzie Miller, Moberly, Mo.
Top
Tried and True Beef Chili
3 lbs. ground beef
3 cups onion, diced
1 cup green sweet pepper, diced
1 cup celery, finely diced
1 large carrot, grated
3 (15 oz.) cans kidney beans
2 (15 oz.) cans tomato sauce
1 tbls. Worcestershire sauce
3 tbls. sugar
2 tsp. salt
2 tbls. corn starch
1 tsp. oregano
1 tsp. garlic powder
½ tsp. black pepper
Dash cayenne pepper
3 tbls. chili powder
Brown ground beef, onion, pepper, celery, carrot together until meat is done and vegetables are tender. Drain fat. Add kidney beans, tomato sauce and Worcestershire to beef and vegetable mixture. Combine salt, corn starch, oregano, garlic powder, pepper and chili powder, mix well and add to beef and bean mixture. Simmer to blend flavors. Yields 10 servings. Linda Grotjan, Keytesville, Mo.
Top
Chili in Biscuit Bowls
2 cups biscuit/ baking mix
2/3 cup milk
1 tsp. Cajun seasoning, divided
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 (14 oz.) cans chili seasoned stewed tomatoes
1 (16 oz.) can kidney beans, rinsed and drained
Shredded cheddar cheese (optional)
Ripe olives (optional)
Sliced green onions (optional)
Sour cream (optional)
In a bowl, combine the biscuit mix, milk and 1/2 teaspoon Cajun seasoning until soft dough forms. Knead 4 to 5 times on a floured surface. Divide dough into six portions. Roll out each dough portion into a 6-inch circle. Place six 10 oz. custard cups upside down on a large baking sheet; coat the outside of each with nonstick cooking spray. Shape dough circles over custard cups. Bake at 450° for 10 to 12 minutes or until golden brown. Immediately remove biscuit bowls from cups to wire racks (do not invert until cool). Meanwhile, in a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add tomatoes, beans and remaining Cajun seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Spoon into biscuit bowls. Serve with toppings of your choice. Yields 6 servings. Mrs. Eli Miller, Clark, Mo.
Top
Sour Cream Chili Bake
1 lb. ground beef
1 (16 oz.) can pinto beans, drained
1 (15 oz.) can hot chili beans with gravy
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 tsp. chili powder
1½ (6 oz.) cup shredded cheddar cheese, divided
1 (8 oz.) cup sour cream
In a skillet, brown ground beef; drain. Stir in beans, enchilada sauce, tomato sauce, chili powder, 1 cup cheese, onion and 1 cup corn chips. Pour into a 2 quart casserole dish. Cover and bake at 375° for 30 minutes. Remove from oven and spoon sour cream over casserole. Sprinkle with remaining 1/2 cup cheese and 1 cup corn chips. Return to oven and bake, uncovered, for 2 to 3 minutes or until cheese is melted. Yields 8 servings. Mary Woodfin, Poplar Bluff, Mo.
Top
Microwave Chili
1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
2 (15 oz.) cans tomatoes with sauce
1 (15 oz.) can chili hot beans
1 tbls. chili powder
1 tsp. salt
1 tsp. mustard
¼ tsp. pepper
Combine beef, onion and peppers in 3-quart casserole and microwave on high 9 minutes or until meat is brown. Crumble meat with fork; drain. Stir in remaining ingredients. Cover and microwave on high 21 minutes, stirring every 7 minutes. Yields 4 to 6 servings. Dortha Strack, Cape Girardeau, Mo.
Top
Chili Chicken Stew
3 whole chicken breast, split, boned and skinned (1 lb. diced) or turkey can be precooked
1 cup onion, chopped
1 medium green pepper, chopped
2 cloves garlic cloves, minced
2 tbls. vegetable oil
2 (14.5 oz.) cans stewed tomatoes
2 (15.5 oz.) cans pinto beans, drained
2/3 to 3/4 cup picanté sauce
1 tsp. chili powder
1 tsp. ground cumin
½ tsp. salt
Shredded cheese, green onions, diced avocado and sour cream for garnish
Cut chicken into 1 inch pieces. In a 5-quart Dutch oven (heavy pan), cook chicken, onion, green and red pepper, garlic in oil until the chicken loses its pink color. Add remaining ingredients; simmer 20 minutes. Top with avocado and sour cream as desired in separate bowls on table. Yields 10 to 12 servings. Gladys Riley, Kirksville, Mo.
Top
Click here to respond to this article