Posts Tagged ‘chili recipe’

Recipes to Try This October

Tuesday, October 4th, 2016

October is here and we hope you are just as excited as we are to try new and old favorite recipes for your family, friends and special occasions. Fall food is all about comfort, warmth and heartiness, so this week we are showcasing 4 recipes you can find here on our blog that will be hits all season long.

Good Food, Friends, Times Sign

White Bean Chicken Chili is the perfect combination of spice and comfort, and is best made in large batches so there will be plenty of leftovers. This is a great chili to serve for lunch or on football Sunday, and puts a delicious spin on your ordinary chili recipe. Check out the recipe here.

Enamel Recipe Box

A slow cooker Autumn Pork Roast is one of the heartiest dishes to serve in the fall, and goes well with freshly roasted carrots and baked potatoes. The full-bodied flavor carried out by this recipe will have your guests coming back for seconds – maybe you should make two! Here’s the recipe.

Pumpkins are plentiful during the fall and can serve many purposes, especially throughout October. Our Pumpkin Bread and Pumpkin Cinnamon Chip & Pecan Granola Bars use canned pumpkin, but their bold flavor is as vibrant as the real pumpkins from your garden or front porch. See both recipes here.

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Tasteful Tuesday: Slow Cooker Chili

Tuesday, January 6th, 2015

Chilly weather has accompanied the start of the New Year, but it’s easy to stay warm and cozy with these slow cooker chili recipes. With a hearty ingredients list for meat lovers and an equally scrumptious one for vegetarians, these flexible recipes will keep everyone happy and full.

Hearty Slow Cooker Chili

What you’ll need:

  • 2 pounds lean ground beef
  • 1/2 pound sweet Italian sausage
  • 1/2 pound spicy Italian sausage
  • 2 cans (14 1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 1/2 ounces) tomato sauce
  • 2 cans (16 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 green bell pepper
  • 2 cloves garlic, chopped
  • 1/2 package chili powder (alter to taste)

Directions:

  1. Brown ground beef and sausage in large skillet on medium heat. Drain fat.
  2. Place cooked beef and sausage, tomatoes, tomato sauce, beans, corn, bell pepper, garlic and chili powder in slow cooker. Stir until well mixed, cover.
  3. Cook 8 hours on low; 4 hours on high.
  4. Stir well and serve (will serve about 8).

Vegetarian Slow Cooker Chili

What you’ll need:

  • 1 can (19 ounces) black bean soupVegetarian Slow Cooker Chili
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (16 ounces) vegetarian baked beans
  • 1 can (14.5 ounces) pureed tomatoes
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder (alter to taste)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil

Directions:

  1. Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomato puree, corn, onion, bell pepper and celery in a slow cooker.
  2. Add garlic, chili powder, oregano and basil; stir well.
  3. Cook 4 hours on low; 2 hours on high.
  4. Stir well and serve (will serve about 8). 

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Tuesday Recipe: Beef Chili with Bacon & Black Beans

Tuesday, February 26th, 2013

Many around the country have been celebrating National Chili Day throughout the month of February. With many crediting the actual day to today, others mark this coming Thursday as the day to enjoy the hearty dish. Portland, Maine even hosted a Chili and Chowder Challenge event earlier this month. Whichever day you choose, this recipe for a Beef Chili with Bacon and Black Beans is sure to please.


What You’ll Need:

8 ounce bacon, cut into 1/2-inch pieces (about 8 strips)

2 medium onions, chopped fine (about 2 cups)

1 red bell pepper, cut into 1/2-inch cubes

2 tablespoons garlic, minced

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon red pepper flakes (or to taste)

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (or to taste)

2 lbs 85% lean ground beef

2 (16 ounce) cans black beans, drained and rinsed

1 (28) ounce) can diced tomatoes with juice

1 (28 ounce) can tomato puree

table salt, to taste

2 limes, cut into wedges

Directions:

1. Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned; about 8 minutes. Pour off all but 2 tablespoons fat, leaving bacon in pot.

2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown; about 10 minutes.

3. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown; about 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink; about 3 to 4 minutes.

4. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally for 1 hour.

5. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.

6. Adjust seasoning with additional salt and garnish with the lime wedges. Add diced avocado, chopped cilantro leaf, sour cream, and shredded cheddar cheese if desired. Makes approximately ten servings.


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