Warm up to unique chili recipes for your slow cooker

York Daily Record file photo

Crank up the slow cookers and portable stoves, chili fans.

Whether you’re tailgating or at home, the thick and chunky soup comes with far fewer rules than the football games it accompanies.

Win with the fall pumpkin chili recipe below:

Pumpkin Chili

2 pounds ground beef or turkey
1 onion, chopped
1 cup canned pumpkin
1 28-ounce can stewed tomatoes
1 16-ounce can dark red kidney beans, drained
1 12-ounce bottle of chili sauce
1 to 2 tablespoons chili powder
2 teaspoons pumpkin pie spice
1 teaspoon brown sugar
1 1/2 teaspoons salt
1 teaspoon pepper

Brown beef or turkey and drain grease. Add all ingredients and bring to a boil. Then reduce heat and simmer for an hour.

Barbecue Chili *

2 pounds ground turkey
4 garlic cloves, pressed
2 cups onions, coarsely chopped
2 cups green pepper, diced
2 15-ounce cans black beans, drained and rinsed
2 14.5-ounce cans diced tomatoes in sauce
1 8-ounce can tomato sauce
3/4 cup smoky barbecue sauce
2 tablespoons cider vinegar
2 tablespoons chili powder

Optional toppings:
reduced-fat cheddar cheese
reduced-fat sour cream
sliced green onions

Brown meat over medium-high heat, then drain. Add all ingredients to a crock pot and cook on low heat for six to eight hours. Serve with additional toppings.

Chocolate Beer Chili

1/4 pound chopped bacon
1 1/2 pounds sirloin tips chopped into bite sized pieces
1 poblano pepper, seeded and chopped
1 fresh Fresno pepper, seeded and chopped
1 large onion, chopped
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
2 14.5-ounce cans of your choice of beans
1/4 cup chili powder
1/4 cup brown sugar
1 12-ounce bottle dark beer
1 ounce of unsweetened bakers chocolate (chopped finely)
Salt to taste

Brown the diced bacon in a large pot. Once bacon is crispy, remove it from the pot with a slotted spoon and place it on a paper-towel covered plate. Add meat to the bacon drippings and brown well. Once the meat is brown, remove it from the pan and set aside. Add the peppers to the pot and cook until they start to brown (approximately three minutes). Add onions to the peppers and continue to brown until the onions just start to become translucent. Add the meat and bacon to the onions and peppers and brown for an additional five to eight minutes. Add the diced tomatoes to the mixture and stir well.

Cook over medium-high heat until the mixture just starts to boil. Add the beans to the pot and cook until it just starts to boil again. Add the crushed tomatoes and cook, again, until it just starts to boil. Add the beer to the pot, mix well, and bring to a boil, allow to boil for 30 seconds

Stir in the chili powder and brown sugar. When the mixture starts to boil again, stir in shaved chocolate Bring to a slow boil and salt to taste.

The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste, stir, test thickness and repeat if needed.

Reduce heat to simmer, cover and let simmer (stirring occasionally) for approximately two hours. Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese or sour cream

Spicy Two-Bean Vegetarian Chili

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 41/2 tablespoons)
2 28-ounce cans crushed tomatoes with added puree
2 cups vegetable broth
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans of pinto beans
2 15-ounce cans kidney beans, rinsed, drained
1 cup bulgur wheat
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 tablespoons dark cocoa
1/2 teaspoon ground cinnamon

Heat 2 tablespoons olive oil in heavy, large pot over medium-high heat. Add onion, carrots, red bell pepper and jalapeños, and sauté until onion and carrots are almost tender, about eight minutes. Add tomatoes, three cups water, beans, bulgur, white wine vinegar, garlic and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.

* The York Newspaper Company entered the York Jaycees Chili Cookoff Memorial Day weekend. The group tested several chili samples before deciding to compete with the Barbecue Chili, which took home the grand champion title. The bottom three recipes in the above post were among their favorites.

Jess Krout

Multiplatform features copy editor at York Daily Record/Sunday News. Follow me on Twitter @JessKrout. Email jkrout@ydr.com or call 717-771-2002.

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1 Response

  1. August 2, 2013

    […] unique ingredients (last year, I scored second place in last year’s chili cook-off with this pumpkin recipe from last fall’s issue of the […]

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