6 Hearty Chili Recipes
Chili-cheese Garlic Bread Rolls
Ingredients
for 12 servings
CHILI
1 onion, diced
3 cloves garlic, minced
1 lb (455 g) ground beef
1 teaspoon salt
½ teaspoon pepper
15 oz (425 g) tomato sauce, 1 can
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
15 oz (425 g) kidney bean, 1 can, drained and rinsed
GARLIC BUTTER
¼ cup (55 g) butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated parmesan cheese
12 dinner rolls
½ cup (50 g) shredded cheddar cheese
sour cream, to serve
green onion, sliced, to serve
Preparation
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
- Add the garlic and cook for two minutes.
- Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
- Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
- Reduce the heat to low, cover and simmer for 1 hour.
- Remove lid and stir in kidney beans.
- Preheat the oven to 400°F (200°C).
- In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
- Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
- Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
- Spoon the chilli into the holes of the toasted rolls.
- Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
- Serve topped with sour cream and green onions.
- Enjoy!
Easy Stout Beer Chili
Ingredients
for 1 serving
olive oil, drizzle
1 lb (455 g) ground beef
2 teaspoons pepper
2 teaspoons salt
1 large onion, chopped
30 oz (850 g) kidney bean, 1 can
28 oz (795 g) crushed tomato
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon red pepper flake
8 tablespoons chili powder
¼ cup (60 mL) water
14.9 fl oz (425 mL) stout beer
shredded cheddar cheese
sour cream
fresh chive, chopped
Preparation
- In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
- Once browned, remove the beef and set aside.
- In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
- Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
- Serve with shredded cheddar, sour cream and chives.
- Enjoy!
Freezer-Prep Protein Packed Chili
Ingredients
for 6 servings
1 tablespoon oil
1 onion, diced
4 cloves garlic, minced
15 oz (425 g) black bean, 1 can, drained and rinsed
15 oz (425 g) kidney bean, 1 can, drained and rinsed
15 oz (425 g) chickpea, 1 can, drained and rinsed
15 oz (425 g) corn, 1 can, drained
15 oz (425 g) diced tomato, 2 cans
¼ cup (55 g) tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 tablespoons honey
1 ¾ cups (420 mL) vegetable stock
¾ cup (125 g) lentil
fresh cilantro, chopped, to serve
sour cream, to serve
shredded cheddar cheese, to serve
Preparation
- In a large pot, heat cooking oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer mixture to a slow cooker.
- Add black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste into the slow cooker. Season with chili powder, cumin, paprika, cayenne, coriander, salt, vegetable stock, honey, and lentils.
- Stir and slow cook on high for 4 hours, or on low for 6 hours or until lentils have softened.
- Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat.
- Enjoy!
Protein-Packed Chili
Ingredients
for 8 servings
1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
salt, to taste
pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz (795 g) crushed tomato, 1 can
4 cups (945 mL) vegetable broth
2 cups (470 mL) water
1 ½ cups (255 g) quinoa
1 cup (175 g) red kidney bean
1 cup (175 g) pinto bean
1 cup (170 g) black bean
1 cup (175 g) corn
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish
Preparation
- In a large pot, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
Cheesy Cornbread-Topped Chili
Ingredients
for 6 servings
CHILI
2 cups (300 g) onion, diced
2 cups (450 g) celery, diced
2 cups (200 g) red pepper, diced
2 cups (245 g) carrot, diced
15 oz (120 g) fire-roasted tomato
15 oz (420 g) red kidney bean
15 oz (420 g) chickpea
15 oz (425 g) black bean
15 oz (425 g) corn
1 package taco seasoning
salt, to taste
pepper, to taste
CORNBREAD
1 box cornbread mix, prepared
2 cups (200 g) mexican blend cheese
GARNISH
fresh cilantro
sour cream
Preparation
- Preheat oven to 375˚F (190˚C).
- Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
- Mix in package of taco seasoning.
- Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
- Simmer for 15 minutes.
- Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
- Spread cheesy cornbread batter over chili.
- Bake at 375˚F (190˚C) for 20 minutes.
- Let cool for a few minutes, then garnish with sour cream and cilantro
- Enjoy!
How to cook 6 Hearty Chili Recipes:
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