VENISON CHILI

~ Silas Weathersby 

3 lb. ground venison
2 onions, chopped
6 cloves garlic, minced
1/2 c. chili powder
2 T. paprika
1 T. cumin
1 T. pepper
1 1/2 t. salt
1 t. oregano
1-2 T. brown sugar
3 roma tomatoes, chopped
1/2 c. molasses
6 oz. can tomato paste
1 c. water
10 tortilla chips, crushed
2 t. Worcestershire sauce
2 T. liquid smoke

Cook venison, onions, and garlic over medium heat until meat is brown and onions are tender. Add chili powder, paprika, cumin, pepper, salt, oregano, and brown sugar; stir until thoroughly combined. Mix in tomatoes, molasses, tomato paste, and water. Simmer 45 minutes, then stir in chips, Worcestershire sauce, and liquid smoke. Simmer another 15 minutes before serving.

Notes: Silas looked at several chili recipes online before coming up with this version, which he used last month's buck for. The liquid smoke flavor is pretty strong, so cut back on that if you like. We enjoy eating this with a pan of cornbread.

CHICKPEA CHILI

~ The Best of Mennonite Fellowship Meals, compiled by Phyllis Pellman Good and Louise Stoltzfus

2 small onions, minced
4 garlic cloves, minced
2 15-oz. cans chickpeas, drained 
2 15-oz. cans tomato sauce
2 T. chili powder
2 t. cumin
1 t. oregano
cayenne, to taste
1 1/3 c. yogurt
4 c. cooked brown rice

Saute onions and garlic over medium heat. Add chickpeas, tomato sauce, and all the seasonings. Simmer uncovered for 30 minutes, stirring occasionally, adding water if it becomes too thick. Serve with a topping of yogurt and with rice on the side.

Notes: Despite the seasonings, this was a little bland for our family the first time we made it. It's an inexpensive and filling meal, though, so we've made it again and Tim's played with the seasonings a bit to make it more tasty. I use a quart-sized bag of garbanzos I'd previously cooked and frozen and just mixed the rice in with the chili before serving. We've done it with and without yogurt and with sour cream instead.  

LENTIL & BLACK BEAN CHILI

~ Kelly Leonard at Cooking for the Guys

1 T. oil
1 large onion, chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 t. chili powder
2 t. ground cumin
15 oz. can black beans, rinsed and drained
salt and pepper to taste

Saute onion in oil over medium heat until soft. Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add remaining ingredients and return to a boil. Reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Notes: I use diced tomatoes instead of crushed, two cups of crockpot beans instead of canned, add one cup of grated carrot, then serve it over brown rice and top with sour cream. It's delicious!!

Linked up at: Eat at Home Ingredient Spotlight - beans

TIG'S BLACK BEAN CHILI

~ Sandy Casella/Great Recipes Begin With Love & Sonlight forums

2 T. olive oil
1 onion, diced
1 bell pepper, diced
1 lb. ground turkey
16 oz. chicken or vegetable broth
1 T. chili powder
1 1/2 t. cumin
3/4 t. oregano
1/2 t. salt
1/8 t. pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans, drained and rinsed
2 T. (or more) cornmeal
cilantro
shredded cheddar cheese

Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans and simmer for one hour. Add cornmeal to thicken the chili, cooking for an additional 10-15 minutes. Garnish with cilantro and cheddar cheese.

Makes about three quarts.

Notes: We always have canned tomatoes & chiles on hand, so I use two cans of diced tomatoes and a 4 oz. can of chiles instead of one can of Rotel and one of tomatoes. I vary the amount of cornmeal I'm using, sometimes extra and other times none, use dried kidney beans I've previously cooked and frozen instead of canned, and four cups of crockpot beans in place of the canned black beans. We've subbed ground beef for ground turkey when that's what we had in the freezer. This tastes awesome with a slice of cornbread crumbled into your bowl.

CREAMY WHITE BEAN CHICKEN CHILI

~ Laura Bodine/Laura's Kitchen

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 t. garlic powder
1 T. oil
2 15 1/2 oz cans Great Northern Beans, rinsed and drained
14 1/2 oz. can chicken broth
2 4 oz. cans chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/4 t. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired.

Makes about 9 cups.

Notes: Excellent with tortilla chips as a garnish! I usually use dried beans that I've previously cooked and frozen.

CHILI

~ unknown source

2 c. dried pinto beans
2 c. canned tomatoes or 1 (8 oz.) can tomato sauce
1 bay leaf
6 c. water
1 onion, chopped
3 cloves minced garlic
2 lb. ground beef and/or turkey
1 c. rich bouillon
little oregano
1/2 t. cumin powder
3 T. chili powder

Mix first six ingredients and simmer 2 –3 hours. Meanwhile, almost to the end of the 2 – 3 hours, brown turkey. Add bouillon, oregano, cumin and chili powder. Add the meat mixture to the beans and simmer one hour longer.

Notes: I never have bouillon around and don't think this is a very flavorful chili when made as directed, so I fill a one-cup measuring cup 1/3 - 1/2 full with molasses and then top it off with water instead of using bouillon. This freezes well.

CAJUN SAUSAGE & BEANS

~ Fix It and Forget It: 700 Great Slow Cooker Recipes, written by Phyllis Pellman Good

2 lb. smoked sausage, sliced into 1/4-inch pieces
2 16 oz. cans red beans
2 16 oz. cans tomatoes with chiles
2 c. chopped celery
1 onion, chopped
1/4 c. Italian seasoning
Tabasco, to taste

Combine all ingredients in slow cooker. Cover and cook on low for 8 hours. Serve over rice, as a zesty soup, or with cornbread.

Makes about one gallon.

Notes: I use two cans of diced tomatoes and one 4 oz. can of chiles instead of the canned tomatoes with chiles, as that's what I always have on hand. I also use dried beans that I’ve previously cooked and frozen. This freezes well.

Linked up at: Eat at Home Ingredient Spotlight - beans