Gettin' Spicy!

I have been getting compliments and requests for the chili recipes I used for our Shrub Removal Par-tay


Sadly I do not have any amazing step by step photos.

I also do not have photos of fresh, mouth watering ingredients.

What I do have are the recipes.

I got both recipes from Better Homes and Gardens. I love all the food photos on the site- don't you?


I pinned a few other chili recipes on my Pinterest board, so check them out if you want a different flavor. I have some super yummy soup and chili recipes pinned. Just sayin'.



Chili Numero Uno:

Beef and Bean Chili

Serves 8

2 lb lean ground beef
2 large onions, chopped (2 cups)
4-6 cloves garlic, minced
2-4 jalapeno peppers (add more or less)
2 TBS chili powder
2 tsp. ground cumin
1 15oz can tomato sauce
3 15oz cans red kidney beans, drained
1 oz semi sweet chocolate, chopped ( I used chocolate chips- excellent for snacking as well as sweetening!)
1/4 c fresh cilantro. (I didn't have cilantro/don't like it so I omitted it.)

In Dutch oven, brown beef over medium-high heat; drain off fat. Add onions, garlic and peppers; cook about 5 minutes, until almost tender. Add chili powder and cumin; cook 1 minute, until fragrant. Add tomato sauce and 2 Cups water; bring to a boiling. Reduce heat to medium-low. Simmer, covered for 10 minutes.

Mash one of the cans of beans. Stir all of the beans into the chili. Return to a simmer; cook about 5 minutes. Remove from  heat, stir in chocolate until melted Stir in 1/2 tsp. salt and the cilantro.

**This chili is a bit spicy, so adjust  the amount of peppers and chili powder to your taste.**

Chili Numero Dos:

Spicy White Chicken Chili

Serves 8-10

2 cups chopped onion 

4 cloves garlic, finely minced

2 TBS olive oil

1  4.5-oz can chopped green chilies

3 tsp. chili powder

1 tsp. dried oregano, crushed

1/8 tsp. cayenne pepper

3   15-oz cans white kidney beans, rinsed and drained

28-oz reduced sodium chicken broth

5 cups cooked  cubed chicken or turkey

1/2 cup shredded Monterey Jack cheese

 In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chilies, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.

Stir in the chicken/turkey; cook about 10 minutes, until heated. Stir in cheese until melted.




Both chili recipes were delish and were even better the next day.

Let me know if you make either one- I would love to hear how you liked it!
Don't forget the toppings and cornbread!