Best 2 Not Too Hot Chili Recipes

Not-too-hot chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is packed with flavor and can be made with a variety of ingredients, making it a great option for a quick and easy meal. There are three different recipes included in this article, allowing you to choose the one that best suits your taste and dietary preferences. The first recipe is for a classic chili that is made with ground beef, tomatoes, beans, and spices. The second recipe is for a vegetarian chili that is made with a variety of vegetables, beans, and spices. The third recipe is for a white chili that is made with chicken, white beans, and a creamy sauce. All three recipes are easy to follow and can be made in under an hour. So whether you are looking for a hearty and filling meal or a lighter and healthier option, you are sure to find a not-too-hot chili recipe in this article that you will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

PRIZE WINNING CHILI, GREAT FLAVOR, NOT TOO HOT!

Prize winning Chili, great flavor, not too hot! image

I like a thick chili, not too hot. I like to savor all the flavors of the ingredients. Making it too hot just masks out those flavors for me. You can always add more heat to your own bowl if you like without making it too hot for others to enjoy.

Provided by Dennis Purcell

Categories Chili

Time 8h

Number Of Ingredients 29

Ingredients

BROWN NEXT 7 INGREDIENTS
1 1/2 lb lean hamberger, beef, turkey, pork mix,venison
3 medium sausage links, no skin i use aidells chicken and apple links
4 stalk(s) celery finely chopped
1 large green pepper
2 large jalapeno peppers seeded and chopped
1 large sweet onion
3 clove garlic crushed, or 1/2 teaspoon garlic power
ADD THE FOLLOWING TO BROWNED INGREDIENTS IN POT
2 stick apple smoked bacon, crumbles, add drippings to pot
1 bottle wood chuck hard apple cider
1 can(s) ro-tel diced tomatoes and green chilies 28 oz.
1 can(s) diced tomatoes 14.5 oz or diced tomatoes with green chilies
1 can(s) tomatoa paste 12 oz.
1 can(s) chili hot beans 15.5 oz
1 can(s) dark red kidney beans 15.5 oz.
1 Tbsp vineger
1 Tbsp hungarian paprika
1 Tbsp chili powder
1 Tbsp beef bouillon
1 Tbsp sugar
1 Tbsp unsweetened cocoa power
1 Tbsp cilantro, fresh diced
1 Tbsp coffee grounds, i use tasters choice coffee
1 tsp cumin
1 tsp oregano, dried
1/2 tsp cinnamon
1/4 tsp liquid smoke flavoring
1/4 tsp fennel seed crushed

Steps:

1. brown first 7 ingredients, separate off grease, I have to do it in 3 batches, too much for one frying pan.
2. mean time fry the bacon and let cool, crumble. Add the drippings and crumbles to crock pot.
3. mean time add all the other ingredients to crock pot, put on high heat. Add the bacon and the three batches of browned ingredients as they are done.
4. I don't have a huge crock pot so I have to start out in a big Dutch oven until it has simmered down for a while then transfer to a crock pot to continue to simmer for many hours until you get the consistency that you like. I like a thick chili. As you can see from the photo that the center of the picture is sitting above the rest of the pot. That is in the ball park of 6 hours on low heat or 4 hour at high heat. If you use he high heat or continue to cook in the dutch oven keep stirred so you don't burn the bottom.

NOT TOO HOT CHILI

Not Too Hot Chili image

Made this for dinner this week end turned out really good used what I hade on hand. Hope you enjoy.

Provided by Linda Smith

Categories Other Soups

Time 2h

Number Of Ingredients 17

Ingredients

1 lb ground turkey
1 large onion (diced)
1 stalk(s) celery (diced)
2 clove garlic (diced)
1 small red sweet pepper (diced)
1 small yellow (diced)
3 Tbsp olive oil
1 tsp chili pwder
1/2 tsp cumin
3 c tomatoe juice
1 can(s) kidney beans (rinced)(15.5 oz can)
1 can(s) chili beans (15.5 oz can)
1 can(s) white kidney beans (rinced) (15.5 oz can)
1 Tbsp chili powder
1 tsp cumin
1 tsp crushed pepper flakes
1/2 tsp cayenne pepper

Steps:

1. Add olive oil to large kettle
2. Add onion, celery, garlic, and peppers. Sauté till veggies are soft. Remove from heat.
3. In a medium sized saute' pan brown turkey.
4. Add turkey to veggies in kettle, add first amounts of chili powder and cumin cook about 5 minutes so flavors blend.
5. Add tomato juice and all beans along with the rest of spices.
6. Bring to boil turn down and simmer for another hour, stirring frequently.
7. Salt and pepper to taste serve with a dollop of sour cream.

Tips:

Use a variety of chili peppers: This will give your chili a more complex flavor. Some good options include ancho, guajillo, pasilla, and chipotle peppers.
Roast the chili peppers before using them. This will help to bring out their flavor and make them easier to digest.
Use a flavorful base. This could be anything from beef broth to vegetable broth to tomato sauce. The base should be flavorful enough to stand up to the chili peppers.
Add some sweetness to balance out the heat. This could be done with honey, brown sugar, or even a bit of chocolate.
Don't be afraid to experiment. There are many different ways to make chili, so don't be afraid to try different ingredients and combinations. You might just find your new favorite recipe.

Conclusion:

Not-too-hot chili is a great way to enjoy the flavors of chili without the overwhelming heat. By following the tips above, you can make a delicious chili that everyone will enjoy. So next time you're in the mood for chili, give this recipe a try. You won't be disappointed.