February 28th is officially National Chili Day! One of the best food choices for a cold winter day, or even a summer get-together, there are countless recipes out there for how to make great chili.
Our sales team wanted to share two of their favorite recipes for you to try the next time you’re craving some delicious chili. Take a look and give them a try!
Jamie – Chili Cornbread Bake
Growing up in KY, Chili supper was a must have in our house during the cold winter months. Delicious! Give it a try.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
- 1-pound lean ground turkey
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1 teaspoon garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon crushed red pepper or to taste
- 1 15 ounce can tomato sauce
- 1 16 ounce can chili beans with chili gravy
- 1 15 ounce can cannellini beans or small white beans, drained
- 2 8.5-ounce packages Jiffy Corn Muffin Mix
- Milk and eggs see corn muffin mix for amounts
- 2 cups shredded cheddar and Monterey jack cheese blend
- Light sour cream optional
Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread.
Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.
Serve with tortilla chips and top with sour cream if desired.
Austin – Spicy Pork and Beef Chili
I love to cook, and one of my favorite dishes to make is spicy pork and beef chili. It’s the perfect meal anytime of the year!
Here’s what you will need:
- 1/2-pound ground pork
- 2-pound ground beef
- 2 cups chopped onion
- 2 tablespoons olive oil
- 3 cloves garlic minced
- (3) 14-ounce Cans of diced tomatoes
- (1) 6-ounce can of tomato past
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 tablespoon crushed red pepper
- 1 tablespoon cayenne pepper
- Salt and pepper to taste
- 2 jalapeno peppers finely chopped
- 1 serrano pepper finely chopped
- 1 habanero pepper finely chopped
- (1) 15-ounce can of kidney beans
- (1) 15-ounce can of red beans
- 1 cup of water
- 1.5 cups of stout beer (Guinness works great!)
1.) Add olive oil into large cooking pot or Dutch oven over medium heat. Sauté pork, beef, and onions until meat is cooked and onions are slightly brown. Strain excess fat and grease.
2.) Add garlic, tomatoes, tomato paste, spices and peppers and stir. Then add in beans, beer, and water. Bring to a boil on medium heat then simmer.
3.) Simmer for 1 hour uncovered and stir frequently. Cover then simmer on low for an additional hour.
Vegan Chili Recipes
Not everyone wants to have chili with beef, chicken, or other meats. There are plenty of vegan chili options and recipes out there so that everyone can enjoy this tasty meal. Here are two you can try!
Homemade Vegetarian Chili
Happy National Chili Day!