Joy in the Morning Listener's Chili Recipe's

Here are some of the Chili Recipe's we received from listeners:

Submitted by Denise Snyder:


1 lb. package of ground turkey breast – (I add some canola oil to the pan since there is no fat in the meat).
1 small onion
1 green pepper
1 package of “Simply Organic” spicy chili mix – I buy this at “Health Store and More” on College Avenue in Salisbury (but I just discovered that Food Lion on Tilghman Avenue near Ollie’s also carries it)
2 cans of Delmonte canned tomatoes – I use two of any of the three flavors (mild green chilies, spicy jalapeno or chili style)
1 can of red kidney beans

First I sauté the onion and green pepper in canola oil, then I add the meat and the chili spice mix, let it simmer for a little while, add the canned tomatoes, simmer a little longer, add the kidney beans and enjoy.

I sometimes add fresh ground black pepper and fresh garlic and top it with a little sour cream.

I do not add any salt since the mix and canned tomatoes are high in sodium.

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Submitted by Ginny Steuart:

Quick and Easy and Yummy Chili 1 lb of ground meat (beef,turkey or chicken)1 package of chili seasoning 1 can of kidney beans1 large bottle of salsa sauce (like Sam's Club large)1 can of rotel tomato Cook meat and then add season package and mix threw the meat. Add in the rest of the ingredients Cook on medium to low heat and cook about 45 minutes / the longer you simmer the better it gets :~)** If you use chicken or turkey meat add a little oil to the bottom of the pot before you start cooking the meat ****Recipe can be double and tripled**

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Submitted by Tina Timmons

HEARTY VEGETABLE CHILI

1 T. Olive oil
2 Onions, chopped
3 Large garlic cloves, minced
1 (28 oz. can) diced tomatoes
1 (15 oz. can) pinto beans
1 (15 oz. can) black beans
2 C. Butternut or acorn squash, peeled, seeded, cubed
3/4 C. Water
3 Pasillo or ancho chilies (dried), seeded & chopped
1 t. Cumin
1 1/2 t. chili powder

Heat a large pot, add oil and onions, cooking over medium heat until onions begin to soften. Add garlic, cooking for 1 minute. Add remaining ingredients. Cook over medium-low heat until squash is tender, but not mushy. Serve with you favorite toppings or over rice.

The surprising sweetness of the squash against the spiciness of the peppers is a nice mix. For those who would miss the meat, add a pound of your favorite ground meat. Enjoy!

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Submitted by Debbie Bayliss:

Chili

1 TBS Vegetable Oil
1 Can (8 ox.) Tomato Sauce
1 Pound Ground Turkey or Beef
1 TBS Chili Powder (or more)
1 Medium Onion, Chopped
1 tsp Salt
1 Medium Green Bell Pepper, Chopped
1 tsp Dried Italian Seasoning (or Oregano)
1 can (28 oz.) Diced Tomatoes, undrained
½ Cup Shredded Cheddar Cheese
1 can (15.5 oz.) Kidney Beans, drained


Cook ground turkey (or beef), onion, and green pepper in vegetable oil until done. Be sure to break apart any large clumps. Drain; return to pan.
Add remaining ingredients (except cheese) and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes. Serve topped with shredded cheese.

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3 Bean Chili
from Millie Fraser

1 lb. ground beef
1 med. onion (chopped)
1 small jar of pimentos
1/2 c. brown sugar
1/2 c. catsup
1 teaspoon mustard
2 cans (21 oz.) pork and beans
1 can (16 oz.) lima beans (I do not use them.)
2 cans (151/2 oz.) kidney beans (undrained)
1 teaspoon chili powder - more if you like
Salt and pepper to taste

Brown ground beef. Add onions and cook until onions are transparent. Add rest of the ingredients in the order given above. Simmer for at least 1/2 hour.
I often put it in a crockpot on low for several hours.

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Tipi Chile

This stew accents all the earthly flavors of deer or other wild meat with spice and smokiness using squash, beans,corn and root vegetables. This chili is a tribute to the Native American people of North America.

Ingredients:
2 strips smoked bacon, chopped
2 med or 1 large onion, medium chop
4 lbs (or more) lean meat (deer, buffalo, elk or beef) using loin cut or flat iron steak-cut up into 1&1/2 “ pieces (if using ground meat I suggest making small tight meatballs with egg, breadcrumbs & grated onion rather than creating a meat sauce with loose ground meat).
Canned products: 1 can red kidney beans, 1 can black beans, 1 can great northern beans, 1 can hominy-rinsed, 1 can rotel, 1 small can of chopped tomatoes-or a 2nd can of rotel).
Chipotle chile powder, regular chile powder, 1 tsp cumin, 3-5 heads of garlic. Add salt and thyme to adjust taste at end.
4 cups of 1&1/2 inch pieces of butternut squash
2-3 turnips peeled and cut up bite size like the squash-(could substitute carrots)

Sizzle bacon until browned, add onions & meat and brown when no red left then add chile powders and cumin and garlic. Start wih 2 tsp of each chile powder and correct later.
If you have added way to much chile to suit your taste you can grate an apple into the stew it will mellow out the choke of too much chile. If you don’t have chipotle or hate the flavor, it is a shame it adds a nice smokiness and spice to the pot, just increase regular chile powder .

After chile is cooked in add drained beans, rotel, tomatoes(or 2nd can of rotel), squash, turnips, and water or beef broth to at least 2 inches above solid ingredients. Maintain juice levels m/l throughout cooking. Squash & Turnips should be done to tender in 45 minutes. Add salt to taste at end.
Sweet potato biscuits are nice with this.

An original recipe by Maureen Grupper

Note: Rotel is a canned tomato and chile product. Not for the timid. This recipe is adaptable to whatever meat is available-or even does well as a vegetarian chile.