Chili Recipe - Harrisburg,PA

I use Chili-O by French's. Brown 1 1/2 pounds ground beef with a chopped onion, add seasoning, 2 cans kidney beans, 2 cans petite diced tomatoes & 1 can of corn. Easy Peasy!

White Chicken Chili is my favorite!!

3 chicken breasts (can be frozen)
1 or 2 16 oz jars salsa
1 carton (32 oz) chicken broth
1 large jar (about 64 oz) white beans

cook in crockpot on low for 8 hours. shred chicken.

then, if the chili is too watery for your taste, add appx 1 cup instant brown rice and let cook 10 minutes more.

also add cheese to please (we usually do cheddar) Enjoy!!! :)

I have few good ones but not with me at the moment... however, I recommend allrecipes.com which is where I get alot of my recipes. Great website for all sorts of cooking/baking. Chili sounds so good to me right now! Best wishes

We've used a Consumer Reports chili recipe for years.
I've been leaving out the green peppers since my stomach no longer tolerates them, but it's very versatile and always comes out very good.

Ingredients
1 lb Beef, ground or turkey
1 Garlic; minced
1 lg Onion; finely chopped
1 md Green pepper; finely
-chopped ( about 2/3 cup)
4 tb Chili powder
1 tb Cider vinegar
1/4 ts Allspice
1/4 ts Coriander
1 ts Cumin
1/2 ts Salt, or to taste
1/2 c Water
1 cn (16 oz) canned crushed
-tomatoes
1 cn 16 oz can red kidney beans
-with liquid.
1/4 c Corn, frozen or leftover, or
Canned
----------MEATLESS VERSION--------------
Omit meat and substitute
1 tb Oil
1 cn 16oz Garbanzo Beans;
-undrained
1 cn 16oz Pinto Beans; undrained

Instructions

1. Cook beef, garlic, onion and green pepper in a heavy Skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has last its pink color. Add remaining ingredients. Bring to a boil, cover and reduce heat. Simmer the chili for 45 mins, stirring frequently.

MEATLESS CHILI (VERY GOOD)

FOLLOW THE BASIC RECIPE. OMIT THE BEEF AND WATER. USE 1 TBSP VEGETABLE OIL TO SAUTE THE GARLIC, ONION AND GREEN PEPPER. ADD 1 16 OZ CAN OF GARBANZO BEANS AND ONE 16 OZ CAN OF PINTO BEANS, UNDRAINED.

I brown my ground beef or steak chunks with chopped onions, celery, jalapenos...& lots of garlic, S&P, chili powder &/or red pepper flakes. That way the flavor is "cooked in"!

For the chili base, I use either diced tomatoes with Italian seasoning or green chilies. Usually it's a combo of the 2. The amount of tomatoes depends on your preference...whether you like a tomato-based chili or a "brown" chili. (note: if I'm doing a quick chili, then I've been known to add a bottle of beer & a pack of onion soup mix to the base. Definitely changes the flavor. But, I truly prefer a chili which has simmered a couple of hours!)

About 6 cans of beans, using a variety of black, kidney, pinto, etc. I like it colorful! The thicker bean juices go into the pot, the rest I drain. Add water if necessary.

Since this makes a crockpot full of chili, I use almost a whole jar of chili powder, 1/2 jar of garlic powder, S&P, 1/3 jar of cumin, & some red pepper flakes. I toss in a little oregano or Italian seasoning....which is odd, but does not take away from the taste! I've also been known to add some cilantro &/or parsley - not much, but it truly adds some color. Oh, & I always add a fresh pepper....jalapeno or hotter if for adults, poblano if for kids. Everybody loves seeing the pepper floating in the chili!

Thanks for posting this question! Chili was on the menu for dinner tonight!

Rotel makes a wonderful shortcut product called chili fixins. They simmered tomatoes with chili spices for you, so it tastes like you simmered for hours when really all you do is dump it together.

Brown chili meat - not ground beef - CHILI MEAT and drain well
Add Rotel Chili Fixins and tomato paste. Heat through and you're done! You can add drained and rinsed pinto beans if you want to stretch it.

This recipe makes hearty, thick, meaty chili with a wonderful rich flavor. And it's so easy you can pull it together in 10 minutes.

Crock pot chili - can be vegetarian (veggie crumbles) or whatever meat.
Pound of meat,
med onion-diced,
2-15 oz cans kidney beans,
2-15 oz cans diced tomatoes,
salt, pepper,
1/2 bottle of salsa - your "heat" preference,
tablespoon of sugar,
dash of pickle juice.

Stir, heat on high for about 4 hours, then low for however long you want till you're ready to eat it. I drain the kidney beans, and use mashed potato flakes to thicken to the consistency I like (flour also works).

I have the easiest and it's super yummy!
Brown meat or your choice, add I jar of salsa of your choice, cook for 10 mins, add I can of tomatoe sauce and I use kidney and black beans. Cook for another 30 mins and then add corn. Yummy and Soooo easy!

There is a really good soup mix called "Darn good chili mix". that you can buy in the soup aisle. Coincidentally it used to be "Damn good chili mix". Apparently, they changed the name and cleaned up their language! I start with this and just add a bunch of stuff like ground meat (sausage, turkey, hamburger), chilli beans, black beans, corn, diced tomatos, etc. Throw it all in the crock pot (brown meat first) or you can make it quicker on the stove if follow the package directions. It is amazing!

Try Tastefully Simple's Wahoo Chili Mix. It's a shaker jar seasoning that you add to your base of tomatoes & beans, then add as much seasoning as you like.

It adds way less sodium than many of the recipes already shared here.

If you would like to learn more about Tastefully Simple, email me: ____@____.com

My husband made chili just last night. He uses the 2-Alarm Chili Mix you can find in any grocery store. It sounds spicy-hot but it's really not that hot; in fact, my husband usually adds some extra cayenne or other hot spice. We both like spicy foods, but he definitely likes more heat than me, but even after he adds additional spices I don't find it too hot. He makes his chili for get-togethers a lot and he always gets complements.