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I need a really GREAT CHILI recipe!

Not too HOT and not too MILD!

Any recipes will be greatly appreciated!

Answer Question

Asked by luvbnmomnwife at 3:06 PM on Aug. 23, 2009 in Food & Drink

Level 3 (16 Credits)
Answers (6)

    Answer by toledoohiomom at 4:00 PM on Aug. 23, 2009

  • If you want something very simple, make this!

    1 lb Lean ground turkey
    1 Chopped onion
    2-3 Cloves garlic
    1 1/2 cup Celery (coarsely chopped)
    1 15oz. can Tomato sauce
    1 Small can green chilies
    1 15oz. can Stewed tomatoes (can use 2)
    4 16oz. cans Beans (pinto, black, kidney, etc. Mix or Match)
    1 Packet taco seasoning
    1 Packet Hidden Valley Ranch Dressing Mix
    2 tsp. Cumin
    1 16oz. Bag Frozen white corn
    1/2 cup Water (OPTIONAL-makes it more soupy, and with addition of more canned tomatoes or beans it may not be needed.)

    Brown the turkey burger; add onions, garlic and celery about half way through. One by one add the remaining ingredients. DO NOT DRAIN ANYTHING; JUST DUMP. Heat through. Simmer for a while if you'd like.

    1 cup = 1 weight watcher point

    NOTE: I like to use black beans with Jalapeno


    Answer by Nika75 at 5:23 PM on Aug. 23, 2009

  • * I never include the celery that the recipe calls for. This also FREEZES great. This makes a huge pot so we never eat it all. I just freeze it up and we eat it later!

    Answer by Nika75 at 5:25 PM on Aug. 23, 2009

  • Slow-Cooker Black Bean-Mushroom Chili
    1 pound dried black beans 2 1/2 cups, picked over and rinsed
    1 tablespoon extra-virgin olive oil
    1/4 cup mustard seeds
    2 tablespoons chili powder
    1 1/2 teaspoons cumin seeds or ground cumin
    1/2 teaspoon cardamom seeds or ground cardamom
    2 medium onions, coarsely chopped
    4 1/2 cups mushrooms, wiped clean, trimmed and sliced
    8 ounces tomatillos, husked, rinsed and coarsely chopped
    1/4 cup water
    5 1/2 cups mushroom broth or vegetable broth, homemade or canned
    1 6-ounce can tomato paste
    1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
    1 1/4 cups grated Monterey Jack or pepper Jack cheese
    1/2 cup reduced-fat sour cream
    1/2 cup chopped fresh cilantro
    2 limes, cut into wedges


    Answer by rkoloms at 10:35 PM on Aug. 23, 2009

  • Soak black beans overnight in 2 quarts water.(Alternatively, place beans and 2 quarts water in a
    large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid. Meanwhile, combine olive oil, mustard seeds, chili powder, cumin and cardamom in a 5 to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles (with sauce). Mix well. Place the beans in a 5 to 6-quart slow cooker. Pour
    the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours. Ladle the chili into bowls. Garnish each serv

    Answer by rkoloms at 10:37 PM on Aug. 23, 2009

    try this link to the recipes from the chili cookoffs!

    Answer by chefjen at 11:11 PM on Aug. 23, 2009

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