Best 20 Chunky Chili Recipes

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**Indulge in the hearty and flavorful world of chunky chili, a delectable stew that brings together an array of textures, spices, and comforting warmth. Savor the tender morsels of beef or meatless alternatives, enveloped in a rich and robust broth brimming with aromatic spices and a delightful medley of vegetables. This versatile dish offers a symphony of flavors, from the subtle sweetness of corn and bell peppers to the zesty kick of chili peppers and the earthy notes of beans. Chili is not just a meal; it's an experience that nourishes the body and soul. In this culinary journey, you'll discover a treasure trove of recipes that cater to diverse dietary preferences, from classic beef chili to vegetarian and vegan variations, ensuring that everyone can partake in this heartwarming feast.**

**Beef Chili:** A classic that stands the test of time, this recipe showcases the bold flavors of beef, simmered in a savory blend of spices, tomatoes, and beans.

**Turkey Chili:** A leaner and healthier twist on the classic, this recipe swaps beef for ground turkey, creating a chili that's packed with protein and flavor without compromising on taste.

**Vegetarian Chili:** A hearty and flavorful chili that proves meat isn't necessary for a satisfying meal. A symphony of vegetables, beans, and spices come together to create a delectable dish that's both nutritious and delicious.

**Vegan Chili:** Taking vegetarian chili one step further, this recipe eliminates all animal products, relying on plant-based proteins and a rich vegetable broth to deliver a satisfying and compassionate meal.

**White Chicken Chili:** A creamy and comforting twist on the classic chili, this recipe features tender chicken, white beans, and a creamy broth infused with spices, creating a unique and delightful culinary experience.

**Sweet Potato and Black Bean Chili:** A vibrant and flavorful chili that showcases the natural sweetness of sweet potatoes and the earthy goodness of black beans. This recipe is a perfect balance of flavors and textures, with a hint of smokiness from chipotle peppers.

**Loaded Baked Potato Chili:** A hearty and indulgent chili that combines the best of two comfort food favorites: chili and loaded baked potatoes. This recipe is packed with potatoes, bacon, cheese, and all the classic chili fixings, making it a true crowd-pleaser.

**Slow Cooker Chili:** A convenient and hassle-free way to enjoy homemade chili. This recipe utilizes the magic of a slow cooker to create a rich and flavorful chili that simmers all day, filling your home with enticing aromas.

Here are our top 20 tried and tested recipes!

CHUNKY BEEF CHILI



Chunky Beef Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 pounds chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds ground beef
6 cloves garlic, minced
20 ounces beer
One 14-ounce can whole tomatoes
3 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
3/4 cup masa
Four 15-ounce cans pinto beans, drained and rinsed
Four 15-ounce cans red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving

Steps:

  • Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
  • Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
  • Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
  • Serve with fixings such as pico de gallo, sour cream and lime wedges.

CHUNKY CHILI



Chunky Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons chile powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 to 4 dashes hot sauce
One 330-milliliter bottle beer
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream
1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce
1/2 red onion, diced
1/2 cup fresh cilantro leaves

Steps:

  • Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
  • Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
  • Taste the chili and adjust the seasoning as needed.
  • Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

SLOW-COOKED CHUNKY CHILI



Slow-Cooked Chunky Chili image

Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1 pound ground beef
1 pound bulk pork sausage
4 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, optional
Chopped red onion, optional
Sour cream, optional

Steps:

  • In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.

CHUNKY BEEF CHILI



Chunky Beef Chili image

Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds sirloin steak, cut into 1/2-inch cubes
12 ounces sweet Italian sausage, casings removed
1 onion, coarsely chopped
1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans, drained and rinsed
Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)

Steps:

  • Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
  • Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
  • Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
  • Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

Nutrition Facts : Fat 25 g, Fiber 4 g, Protein 33 g

CHUNKY VEGETARIAN CHILI



Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

THICK & CHUNKY BEEF CHILI



Thick & Chunky Beef Chili image

Hearty, flavorful ingredients and a thick, rich sauce make this a satisfying chili that's sure to win compliments on your cooking. It's a great way to serve a crowd during the big game or to warm up on a chilly evening. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 quarts.

Number Of Ingredients 18

12 ounces center-cut bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded reduced-fat cheddar cheese, optional

Steps:

  • In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

Nutrition Facts : Calories 369 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 8g fiber), Protein 26g protein.

CHUNKY BEEF CHILI



Chunky Beef Chili image

Meet the Cook: When I first tasted this chili that originated with my brother, I couldn't wait to share it. It's the best I've ever had. My husband and our son, 2, like it, too. -Vicki Flowers, Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 20

1/2 cup all-purpose flour
1-1/2 teaspoons each dried thyme and rosemary, crushed
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 pound ground beef
1 can (14-1/2 ounces) beef broth
1 large onion, finely chopped
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (4 ounces) chopped green chilies
1 to 2 jalapeno peppers, seeded and minced
2 cans (16 ounces each) chili beans, undrained
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) cannellini beans or red kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
2 tablespoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon each pepper, white pepper and cayenne pepper
3 to 4 drops hot pepper sauce
Shredded cheddar cheese, optional

Steps:

  • In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat. , In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain. , Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.

Nutrition Facts : Calories 264 calories, Fat 7g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 455mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 8g fiber), Protein 22g protein.

CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)



Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice Recipe - (4/5) image

Provided by jbrockel

Number Of Ingredients 17

3 tablespoon vegetable oil, plus more for drizzling
1 1/2 cup white rice
Salt and black pepper
5 1/2 cup chicken stock
2 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 large garlic cloves, chopped
1 jalapeno pepper, seeded and finely chopped
1 red bell pepper, chopped
1 1/2 tablespoon chili powder
1/2 tablespoon ground cumin
2 tablespoon all-purpose flour
10 ounce box frozen corn kernels
2 oranges
Zest and juice of 1 lime
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

CHUNKY RED CHILI



Chunky Red Chili image

Provided by Jamie Geller

Categories     Soup/Stew     Bean     Beef     Tomato     Stew     Kid-Friendly     Dinner     Meat     Winter     Small Plates

Yield 8 Servings

Number Of Ingredients 18

3 tablespoons olive oil
1 pound ground beef
1 pound beef stew meat, cut into 1/2 inch chunks
1 large onion, coarsely chopped
1 medium green bell pepper, ribs and seeds removed, coarsely chopped
One 28-ounce can whole plum tomatoes, drained
One 8-ounce can tomato sauce
One 15 1/2 ounce can red kidney beans, rinsed and drained
One 15 1/2 ounce can black beans, rinsed and drained
3 tablespoons packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 teaspoons dried basil
2 teaspoons ground cumin
2 teaspoons kosher salt
2 bay leaves
Tortilla chips, for serving (optional)

Steps:

  • 1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.
  • 2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.

CHUNKY SOUTHWEST CHILI



Chunky Southwest Chili image

What started out as a mild, basic chili has evolved over the years into a chili with a punch! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

Steps:

  • In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Nutrition Facts :

CHUNKY CHILI CORNBREAD



Chunky Chili Cornbread image

This is a tasty cornbread with texture and a good flavour! The recipe makes a larger than expected loaf. I use the dough setting on the bread maker and then bake it in a large loaf pan, but you could bake it in the bread machine also.

Provided by BONNIEBELLE2300

Categories     Bread     Yeast Bread Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11

1 ¼ cups water
1 egg
¼ cup nonfat dry milk powder
1 teaspoon salt
2 tablespoons white sugar
2 tablespoons shortening
3 cups bread flour or all-purpose flour
⅓ cup cornmeal
⅔ cup frozen corn kernels, thawed and drained
1 ½ teaspoons red pepper flakes
1 teaspoon bread machine yeast

Steps:

  • Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle, and press start.
  • When the cycle is complete, remove the dough to a lightly floured surface, and press out all of the air. Roll dough up into a tight loaf, and pinch the seam. Place into a 9x5 inch loaf pan. Let rise for about 40 minutes, or until your finger leaves an impression when you poke the bread gently.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.7 g, Cholesterol 16 mg, Fat 2.8 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 214.6 mg, Sugar 3.8 g

CHUNKY CHIPOTLE PORK CHILI



Chunky Chipotle Pork Chili image

My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later-it's even better the second day. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1 medium green pepper, chopped
1 small onion, chopped
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (16 ounces) red beans, rinsed and drained
1 cup beef broth
1/2 cup salsa
2 teaspoons ground cumin
2 teaspoons chili powder
2 cups shredded cooked pork
1/4 cup sour cream
Sliced jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

Nutrition Facts : Calories 340 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 834mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 27g protein.

CHUNKY CHILI



Chunky Chili image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans red kidney beans, drained
1 jar marinara meat sauce (recommended: Paul Newman's)
1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling's)
Shredded cheese, for garnish
Sour cream, for garnish
Minced chives, for garnish

Steps:

  • In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

CHUNKY PORK CHIPOTLE CHILI



Chunky Pork Chipotle Chili image

A great and filling chili - adjust the chipotle chilis to your desired spiciness. Beef broth can be substituted for the beer if desired.

Provided by loof751

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons oil
1 small onion
4 garlic cloves
12 ounces pork loin
2 teaspoons ground cumin
2 teaspoons chili powder
1 yellow bell pepper
1 (12 ounce) can beer
1/2 cup picante sauce
1 -2 tablespoon finely chopped chipotle chile in adobo
1 (16 ounce) can red beans, rinsed and drained
1/2 cup sour cream (can use light or fat-free)
1/4 cup cilantro leaf (optional)

Steps:

  • Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
  • Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
  • Toss the pork cubes with the cumin and chili powder until well coated.
  • Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
  • Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
  • Add the beans and heat through.
  • Serve topped with sour cream and cilantro, if desired.

CHUNKY PORK AND BEEF SAUSAGE CHILI



Chunky Pork and Beef Sausage Chili image

Come home to this delicious pork and beef sausage chili dinner that's made in slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

1 pound lean boneless pork, cut into 3/4-inch pieces
1/2 pound fully cooked smoked beef sausage, cut into 1/2-inch slices
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
2 cloves garlic, finely chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chunky tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup water
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until pork is tender.

Nutrition Facts : Calories 380, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 7 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg

CHUNKY CHICKEN CHILI



Chunky Chicken Chili image

Hominy and tomatoes provide a simple addition to a no-fuss slow-cooked chicken chili.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 envelope (1 1/4 ounces) mild chili seasoning mix
2 cans (15 1/2 ounces each) hominy, drained
Sour cream, if desired
Cilantro, if desired

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
  • Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.

Nutrition Facts : Calories 365, Carbohydrate 31 g, Cholesterol 95 mg, Fiber 7 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1640 mg

VEGAN CHUNKY CHILI



Vegan Chunky Chili image

If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving.

Provided by Krista B

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 16h20m

Yield 10

Number Of Ingredients 18

½ cup dry kidney beans, soaked overnight
½ cup dry white beans, soaked overnight
½ cup dry brown lentils, soaked overnight
6 cups chopped fresh tomatoes
6 cups water
1 cup chopped fresh mushrooms
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup fresh green beans
½ cup chopped celery
¼ onion, chopped
¼ red onion, chopped
¾ cup extra firm tofu, drained, crumbled
salt to taste
black pepper to taste
onion powder to taste
garlic powder to taste
chili powder to taste

Steps:

  • Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
  • Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
  • Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 23.4 g, Fat 1.6 g, Fiber 6.3 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 280.8 mg, Sugar 4.6 g

BEST EVER CHUNKY CHILI



Best Ever Chunky Chili image

This is the best homemade chili recipe ever. A real crowd pleaser; I'll be making enough, in a BIGGER pressure cooker tomorrow, for a "potato bar" party for 65, which inspired me to share the family-sized recipe here (leftovers are wonderful!).

Provided by Sharon Anne

Categories     Beans

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups dry pinto beans
1 1/2 cups dried navy beans
water
1 small bay leaf
1 1/2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon salt
3/4 teaspoon dry mustard
1 teaspoon onion powder
1/2 lb ground beef
1/2 onion, diced
1/2 green pepper, diced
1 celery rib, diced
1 (32 ounce) can tomato puree
1 (10 ounce) can tomatoes, diced
2 (8 ounce) cans tomato sauce
1 1/2 cups ketchup
4 tablespoons lemon juice
4 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce

Steps:

  • Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
  • Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
  • Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
  • In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

Nutrition Facts : Calories 248.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 12.8, Sodium 839.6, Carbohydrate 44, Fiber 9.4, Sugar 19, Protein 13.6

SLOW-COOKER CHUNKY CHICKEN CHILI



Slow-Cooker Chunky Chicken Chili image

Make and share this Slow-Cooker Chunky Chicken Chili recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Thigh & Leg

Time 6h10m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can dark red kidney beans, drained, rinsed
1 (15 ounce) can light kidney beans, drained, rinsed
1 1/2 cups mild thick & chunky salsa
1 (16 ounce) can no-salt-added tomato sauce
2 tablespoons chili powder
1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup kraft finely shredded four-cheese Mexican blend cheese

Steps:

  • COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
  • COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
  • STIR just before serving. Serve topped with cheese.
  • Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.

CHUNKY BEEF CHILI



Chunky Beef Chili image

Make and share this Chunky Beef Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h10m

Yield 9 cups

Number Of Ingredients 17

4 lbs boneless chuck roast, cut into 1/2 inch pieces
2 -4 tablespoons chili powder
2 (6 ounce) cans tomato paste
1 (32 ounce) container beef broth
2 (8 ounce) cans tomato sauce
2 teaspoons garlic granules
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
crushed tortilla chips
sour cream
shredded cheese
chopped onion

Steps:

  • Brown meat in batches in a Dutch oven over med-high heat.
  • Remove meat, reserving drippings in Dutch oven.
  • Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
  • Stir in tomato paste; cook 5 minutes.
  • Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
  • Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
  • Serve with cornbread and desired toppings.

Nutrition Facts : Calories 343.7, Fat 13.1, SaturatedFat 5.7, Cholesterol 133.1, Sodium 1394.2, Carbohydrate 12.7, Fiber 3.3, Sugar 7, Protein 46.6

Tips:

  • Use high-quality ingredients. This means using fresh vegetables, lean ground beef, and a flavorful blend of spices.
  • Don't overcook the chili. Chili is best when it is simmered for a long time, but it is important not to overcook it. Overcooked chili can become tough and dry.
  • Add a variety of toppings. Chili is a great dish to serve with a variety of toppings, such as sour cream, cheese, onions, and cilantro.
  • Make a big batch. Chili is a great dish to make ahead of time and freeze. This way, you can always have a delicious meal on hand.
  • Experiment with different recipes. There are many different ways to make chili. Experiment with different recipes to find one that you and your family love.

Conclusion:

Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great meal to serve on a cold day, and it is also a great way to use up leftover ingredients. With so many different recipes to choose from, there is sure to be a chili recipe that everyone will enjoy.

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