Chili Recipe Roundup

One of my favorite things to cook in the fall is chili. There's something so cozy about having a big pot of chili simmering on the stove for dinner on a cool fall day. The other thing I love is that there are SO many different varieties of chili! These are some of my favorites:

Black Bean Chili

White Chicken Chili

Traditional Chili

I also have my eye on these chili recipes that I want to try out this fall:

Spicy Touchdown Chili

White Chicken Chili

Chicken & Three Bean Chili Verde

If you're not into cooking or if you want a bowl of chili without taking the time to throw it all together, you can check out the two new varieties of chili from Progresso. They are tasty and just take a few minutes to heat up on the stove.

Disclosure: The information and prize pack have been provided by General Mills through Platefull Co-op. All opinions are 100% my own.

Black Bean Chili

The weather around here has been crazy lately: snow flurries then blue skies, freezing mornings and warm afternoons...I'm just ready for spring to get here! Since we still have had quite a few chilly evenings, I made a batch of this black bean chili last week. It was SO good, and it honestly might become my go-to chili. The black beans make it extra filling (not to mention a little healthier!), and we've been eating this like crazy for the past week. Hope you have a fantastic weekend!

Black Bean Chili
3 (15 oz.) cans black beans
1 Tbsp olive oil
1 large onion, chopped
1 lb ground beef, cooked and drained
4 tsp chili powder
1 tsp ground cumin
1/2 tsp freshly ground pepper
1/4 tsp salt
1 1/2 cups chicken broth
3 (14.5 oz) cans petite diced tomatoes, any variety (the kind with green chiles or jalapenos are my favorite)
toppings: sour cream, shredded cheddar cheese, lime wedges, corn chips, cilantro

Rinse and drain 2 cans of black beans. Do not drain the third can.

Sauté chopped onion in heated olive oil in a large Dutch oven over medium heat 6 minutes. Add the cooked ground beef and cook another minute longer. Stir in the chili powder, cumin, pepper, and salt; sauté 1 minute. Stir in drained and undrained black beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.

source: recipe adapted from Southern Living, November 2007

Chili & Cornbread

I have a confession.  I didn't make this chili entirely from scratch.  I've been making chili like this since I was in college, and it's still one of my favorites.  Back then I wasn't about to buy a dozen different spices to make chili, so I use this super easy recipe instead.  I still make it like this because it's delicious.  I'm not one of those people that makes something easy for dinner just because it's easy.  I make it because it's good, and if it's easy then it's a plus!  

Easy Chili

2 cans Chili Magic (found in the aisle with canned beans)

2 lbs ground beef

2 (14.5 oz) cans diced tomatoes (I use the ones with zesty green chiles)

veggies of choice:  green pepper, red pepper, onion

salt and pepper to taste

Brown ground beef; drain.  Mix all ingredients into a large pot or a crockpot.  Cook on low for three hours up to all day, stirring occasionally.  Serve with cheese and sour cream.

Buttermilk Cornbread with Monterey Jack Cheese

1 cup flour

1 cup yellow cornmeal

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup (packed) coarsely grated Monterey Jack cheese

3/4 cup buttermilk

2 eggs

3 Tbsp honey

1/3 cup unsalted butter, melted

Preheat oven to 425 degrees.  Butter an 8x8" baking dish.  

Whisk flour, cornmeal, baking soda, baking powder, and salt together in medium bowl.  Stir in cheese.  In another bowl, whisk together buttermilk, eggs, and honey.  Add melted butter and whisk until blended well.  Add buttermilk mixture to dry ingredients.  Stir just until combined.

Pour batter into prepared pan.  Bake until tester inserted into center of bread comes out clean, about 15 minutes.  Cool completely in pan on rack.

source:  recipe from Bon Appétit: Fast, Easy, Fresh