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I'm getting tired of making my chili the same..Any new ideas on how to "spruce" it up?


Asked by girliemom0406 at 3:47 PM on Feb. 23, 2011 in Food & Drink

Level 24 (18,769 Credits)
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Answers (12)

    Answer by Anonymous at 3:49 PM on Feb. 23, 2011

  • Swap out the meat for something different- it about the easiest way. Change up the veggies. Try an "earthier flavor" by using more cumin, maybe even rosemary, thyme, etc... or if you normally make it mild try spicing it up with some chilis and add a little honey.

    Answer by meandrphoto at 3:51 PM on Feb. 23, 2011

  • I have a recipe for chili made with sausage. It gives it a twist. Ms me if you want the recipe.

    Answer by arenad at 3:52 PM on Feb. 23, 2011

  • how do you usually make it? I add ground beef, chicken, and hot sausage. Plus mexicorn. Sometimes I add cayanne pepper to give it a kick. White chili sounds good too!

    Answer by June_Mama09 at 3:52 PM on Feb. 23, 2011

  • I make a pretty basic tomato chili with ground beef or venison, beans, onion, carrot, celery and season with cumin, chili powder, thyme, and then I always add a nice dash of cinnamon. It sweetens it up a bit and just gives it a great flavor. I usually serve it with corn bread, lately I have been thinking it would be delicious served over that corn bread casserole that is made with corn muffin mix and creamed corn. Sometimes we also eat it over a baked potato with cheese melted on top kind of like a homemade chili cheese fries.

    Answer by MaryMW at 3:55 PM on Feb. 23, 2011

  • I threw together a chili last week with ground turkey, black beans, dark and light red kidney beans, red and brown onion, a bit of garlic and chili powder, along with salt and pepper. My husband added Cholula sauce to his share, my son added grated cheese and I added sour cream. Turned out pretty good!

    Answer by gdiamante at 3:57 PM on Feb. 23, 2011

  • Chipole in Adobo! That will give it a great kick

    Answer by texasgurl33 at 4:15 PM on Feb. 23, 2011

  • Cheesy White Cauliflower Chili
    1 tbsp. vegetable oil
    2 onions finely chopped
    4 cloves garlic, minced
    1 tbsp. cumin seeds
    1 tbsp. dried oregano leaves
    1 tbsp. chili powder
    1 tsp. salt
    1/2 tsp. cracked black peppercorns
    1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained
    3 cups vegetable stock
    3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and drained
    1 to 2 jalapeno peppers, minced
    1 green bell pepper, minced
    2 cups shredded Monterey jack cheese
    4 ozs. cream cheese, cut into 1/2 inch cubes and softened
    1 can chopped mild green chilies
    finely chopped green onions, optional, for garnish
    finely chopped cilantro, optional, for garnish

    Answer by rkoloms at 7:07 PM on Feb. 23, 2011

  • In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
    Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
    Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.
    If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.NOTE: if you don’t have a slow cooker, you can certainly simmer this on the stove, stirring and adding liquid as needed

    Answer by rkoloms at 7:07 PM on Feb. 23, 2011

  • Best Chili Ever – you can use any bean; 1 can = 1.5 cups home cooked
    2 (28-ounce) can diced tomatoes
    4 cups vegetable broth
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can white (cannellini) beans, rinsed and drained
    1 (15-ounce) can red kidney beans, rinsed and drained
    1 cup frozen baby lima beans or regular lima beans or corn
    1 cup chopped onion
    1/2 green bell pepper, seeded and chopped
    2 cloves garlic, minced
    1 can tomato paste
    2 tablespoons chili powder, or more to taste
    2 tablespoons dried Mexican oregano or regular oregano (or more to taste)
    2 teaspoons ground cumin (or more to taste)
    1 teaspoon ground coriander (or more to taste)
    1 to 2 teaspoons cayenne pepper
    1-2 Tbl masa, mixed with cold water
    1/2 cup shredded Monterey jack cheese
    1/3 cup chopped fresh cilantro leaves
    Salt to taste (I add this last)


    Answer by rkoloms at 7:08 PM on Feb. 23, 2011