Happy Chili Day

My recipe

• pound of ground beef
• 1 chili seasoning packet
• 1 can of chili starter any brand
• 1 can chipotle salsa(optional)
• 1 can black beans
• 1 larg can kidney beans
• 1 can black beans
• 1 can navy beans
• 1 can garbanzo beans
• 1 onion chopped(optional)
• 2 stalks of celery(optional)

Brown the ground beef. drain and add chili seasoning. put all ingredients into a crock pot for 4-6 hours and you are ready to serve.

More recipe ideas: Ingredients

1st Mixture

• 1 tablespoon onion granules
• 1 tablespoon garlic granules
• 1 tablespoon beef granules
• 1 tablespoon chicken granules
• 2 tablespoons Mexene chili powder
• 1/8 teaspoon salt
• 2 dashes Louisiana hot sauce

2nd Mixture

• 1 teaspoon garlic granules
• 1 tablespoon cumin
• 1 package Sazon Goya
• 2 tablespoons Mexene chili powder
• 1/8 teaspoon cayenne pepper
• 2 dashes Louisiana hot sauce

Additional Ingredients

• 2 pounds ground beef
• 1 14.5-ounce can beef broth
• 1/2 14.5-ounce can chicken broth
• 1 1/2 8-ounce cans tomato sauce
• 1/8 teaspoon brown sugar, if needed
• Salt to taste

Preparation

1. Mix 1st and 2nd mixtures in separate bowls. Set aside.
2. Brown ground beef then drain off grease. Add beef broth, chicken broth and tomato sauce. Bring to a boil, then reduce heat to a slow simmer for 40 minutes.
3. Add 1st mixture and simmer for 40 minutes.
4. Add 2nd mixture and cook on low heat for 25 minutes. If too spicy, add brown sugar and salt to taste.

Serves

Yield 2 pounds, or 8 servings

Notes, Tips & Suggestions

Courtesy of the Chili Appreciation Society International, Inc. (CASI). CASI's mission is to educate about the historic and cultural significance of chili, and it raises over $1 million for local charities through sponsored cook-offs every year.

Black and White Chicken Chili

Ingredients

• 6 Tyson Fresh Boneless Skinless chicken thighs
• 1 large onion, chopped
• 2 jalapeño peppers, fresh; seeded and finely chopped
• 1 tablespoon garlic, chopped
• 1 14.5-ounce can chicken broth
• 2 15-ounce cans great Northern beans, not drained
• 2 15-ounce cans black beans, drained
• 1 tablespoon Mexene chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Preparation

1. Cut chicken into 1/2-inch cubes.
2. Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high.
3. Add chicken; cook 2 minutes, stirring frequently.
4. Add onion, peppers and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 30 minutes or until chicken is done (internal temperature of 170°F).

Serves

Yield 10 servings

Notes, Tips & Suggestions

Serving Suggestion: Top individual servings of chili with sour cream. Serve with mixed green salad and hot tortillas or tortilla chips. Refrigerate leftovers or freeze in a tightly sealed nonmetallic container or freezer bag.

Easy Chicken Chili

Ingredients

• 6 Tyson Fresh Boneless Skinless chicken thighs (cooked and cut into bite-sized pieces)
• 2 16-ounce cans kidney beans, not drained
• 2 14.5-ounce cans diced tomatoes, not drained
• 1 1.6-ounce package Mexene Chili Seasoning Mix
• 1 tablespoon garlic pepper sauce, to taste

Preparation

1. Combine all ingredients in a large saucepan. Stir until well blended. Bring to a boil; reduce heat and simmer 20 minutes.
2. Serve with shredded cheese and tortilla chips or crackers.

Serves

Yield 4 servings

Hot Dog Sauce

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 3 tablespoons Mexene chili powder
• 1 teaspoon salt
• 3/4 teaspoon oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 2 cups water

Preparation

1. Brown meat (breaking up pieces) and onions; drain. At this point you can run it through a chopper if a finer dice is desired.
2. Add all other spices; mix well. Add water and simmer for one hour.
3. Can be made ahead of time and frozen in a nonmetallic container or freezer bag.

Serves

Yield 4 servings

Source

Bruce Foods

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