Best Chili Recipes

1 lb. boneless chicken breasts 1/3 cup chopped onion 2 cloves garlic, minced 2 T. vegetable oil 14 oz. chicken broth 1(4 oz.) can choipped green chiles 1 (15 oz) can great nothern beans 2 jalepenos, seeded and minced 1/2 t. oregano 1 1/2 t. ground cumin 1 1/2 cups shredded Monterey Jack cheese 1/3 cup chopped tomatoes 2 T. cilantro 12 tortilla chips Rinse chicken and pat dry. Saute the onion and garlic in oil in a saucepan until tender. Add chicken broth and chicken. Simmer for 15-20 minutes or until chicken is cooked through. Remove the chicken to a work surface. Let ... Read Full Story

When Fall comes around and the weather starts to cool down, I start to think of chili. When you want a good chili to warm you up, but just aren't in the mood for a red, tomato-based chili, give this one a try. celiacfamily.com - http://celiacfamily.com/ Read Full Story

I moved South from Ohio quite a few years ago and sure do enjoy not having to shovel snow. Because the weather is warm in Northeastern Florida until the end of October, it makes us hunger for my award-winning chili recipe . This is one recipe that my grandma really didn't teach me. Racking my childhood memories, I really don't remember grandma making spicy chili ... Stuffed cabbage rolls , yes; chili, no. Traffic to my award-winning chili recipe started increasing in mid-September and has steadily been rising through the end of October. Recently, one day's traffic nearly hit 400 unique visitors and has ... Read Full Story

2 lbs. ground chuck or ground turkey 1 lg. onion, chopped 2 cans Bush’s chili beans (2) 16 oz. cans stewed tomatoes, undrained 3-5 T. hot Mexican chili powder 1 t. ground cumin salt and pepper to taste 1 habanera pepper (optional) Water to desired thickness (1/2-1 can) Brown ground chuck and onion. Drain oil. Add remaining ingredients and simmer 30-45 minutes in Dutch oven. Note: If using ground turkey, add a small amount of oil with it. Makes approx. 3 quarts Freezes well cooked Read Full Story

Chili con carne was officially designated the state food of Texas by the State Legislature in 1977, but to most Texans, the fact that a genuine “bowl of red” can only be found in Texas has never been in doubt.   It is generally accepted that, despite its Spanish name, chili con carne (chili peppers with meat) originated in San Antonio Texas. According to a popular theory, Texas chili is an adaptation of a spicy stew that was introduced to the region by immigrants from the Spanish Canary Islands, who came to the area now known as San Antonio in 1731, in what was ... Read Full Story