I love chili – it’s the perfect meal for a cold day! Even better is when you can whip up a batch of chili in less than 20 minutes and it tastes like it’s been cooking all day! This copycat recipe is the perfect time to participate in this month’s Fantastical Food Fight. This month’s theme was “fast food copycat recipes” and had me thinking for a while of what to make. We don’t do much fast food anymore, but on occasion I will grab a bowl of chili from Wendy’s and enjoy!
I loved the flavors of the chili and while it wasn’t exactly like their recipe, it’s pretty darn close! My husband and I loved it and we kept going back for more!
The weather has finally started to turn here in Southeastern PA and I had to break out the slow cooker to make this chili. Plus, chuck roast was on sale and I was able to get a good deal on a two pound roast. The chili was really good and I like the combination of three different types of beans, plus it stretched out this to make a good amount of leftovers. There’s nothing better than a leftover bowl of chili for lunch. I served it with warm honey cornbread muffins.
I know, it sounds like an unusual combination but it’s really good. It was very filling and full of good stuff and I made it vegan…until I sprinkled some cheese on it. Cooper and I loved it, but Madeline and Ross were just eh on it. They ate it but I know it wasn’t something they would want me to make again.
It’s a great meal for Meatless Monday too! I’m trying to get back into eating better, it’s been a bad couple of months since our move, school starting and starting my business. So give me all your clean recipes! I’m starting on Sunday!
2 – 15 oz cans low sodium black beans, drained and rinsed
6 oz can tomato paste
32 oz vegetable stock
1 medium onion, chopped
5 garlic cloves, minced
1 Tbsp chili powder
1 Tbsp cumin
1 tsp oregano
1 Tbsp olive oil
1 large sweet potato, peeled and cut into bite sized pieces
1 cup quinoa, uncooked
salt and pepper to taste
In a pot with a heavy bottom, heat the olive oil over medium low heat. Add the onion and cook until they’re soft and start to turn brown, approximately 10 minutes. Add the garlic and cook for another couple of minutes. Add the tomato paste and spices and cook for 2 minutes, stirring constantly.
Next add the beans, stock and sweet potatoes. Season with salt and pepper and cook for about 5 minutes. Add the quinoa and continue cooking for 25 to 30 minutes, stirring frequently – until the quinoa is cooked and the sweet potatoes are fork tender. If the chili is too thick, add a little bit of water or stock to thin it out.
Top with avocado, cheese…anything your little heart desires.
Most the chilis I make have some sort of bean in them. This one is is just meat! It’s full of a smoky flavor due to the triple smoked bacon and homemade barbecue sauce.
4 slices triple smoked bacon, finely chopped
2 pounds ground sirloin
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
4 Tbsp chili powder
salt and pepper
14 oz can tomato sauce
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 Tbsp hot sauce
2 cups beef stock
In a large stockpot, cook the bacon over medium-high to high heat until it renders its fat off. Watch for the fat splattering off! Add the beef and cook until brown for about 5 to 6 minutes. Drain off grease. Add the onions, garlic, chili powder and season with salt and pepper. Cook for another 5 minutes until the onions have softened.
In a small bowl, combine the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Add the sauce to the chili and stir to combine. Stir in the beef stock and bring to a boil. Reduce heat and cook for another 5 to 6 minutes for the sauce to thicken.
Serve in small bowls topped with sour cream and chopped parsley.
Source: Rachael Ray’s Look & Cook
My husband has been asking for chili for the last couple of weeks and I finally broke down and made a batch. It’s definitely chili weather around here and has been for the last week! This is a new recipe and made the perfect amount. It was even better since I had a london broil in the freezer that needed to be used! I apologize for the bad picture – I was hungry and didn’t want to wait for the chili to cool down.
2 tsp canola oil
1.5 pound London Broil or top round steak, trimmed of fat and cut into 1/4 inch cubes
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp paprika
2 -3 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1 can (14.5 oz) Mexican style diced tomatoes with liquid
1 cup water (light or nonalcoholic beer)
1 can (15 oz) kidney beans, drained and rinsed
Heat the oil over medium-high heat in a large, nonstick skillet. Add the beef, onion and garlic and cook until browned, stirring occasionally about 8 minutes.
Spoon the beef mixture into a slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 8 to 10 hours.
Serve sprinkled with minced onion and grated cheese, if desired. We went without it.
Recipe from Disney Family Fun
I’m having a hard time finding meatless recipes to make since I’m not a fan of eggplant and I think every recipe I’ve found has eggplant in it. I had this recipe for a year or so, it was given out by a mushroom farmer that had a stand at my town’s farmer’s market. I was disappointed to find out that he wasn’t going to be attending this year’s market since he had the best crimini and portabella mushrooms. He was from Kennett Square, PA – the mushroom capital of the world! That area of Chester County produces 65% of all mushrooms for the United States. There’s a big festival every year to celebrate mushrooms. I didn’t realize it was last weekend; I’ll need to add it to my calendar next year to check it out!
This recipe was quick and easy. It was a perfect dinner for a cool fall night. Make sure you have a chunk of crusty bread to go with it!
2 Tbsp olive oil
16 oz mushrooms, sliced
1 large onion, chopped
1 small banana pepper, finely diced
2 cloves garlic, chopped
1 Tbsp chili powder
28 oz can Italian style small diced tomatoes
15 oz can light kidney beans
Small can of no-salt tomato sauce
Salt & Pepper
In a large pan, heat the olive oil over medium heat. Sauté the onions and pepper until they are tender. Stir in the garlic and chili powder to combine. Add the mushrooms to the pan and stir occasionally until they are tender and cooked through.
Add the tomatoes, tomato sauce, and kidney beans. Season with salt and pepper to taste. Reduce heat and simmer for 10 to 15 minutes for sauce to thicken. If desired, sprinkle with cheese before serving.
So there’s a chili cookoff at my work and I’ve been toying around with the idea of entering it, but wanted to try out a white chili befefore entering. I found a zillion and one recipes for white chili, but finally settled on one from Allrecipes. I modified it slightly and it came out great! I can’t wait for leftovers later this week to see how much more the flavors marry.
1 onion, chopped
3 cloves garlic, minced
1 1/2 lbs chicken breast, cut into bite-sized chunks
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
ground cayenne pepper to taste
ground black pepper to taste
3 (15 ounce) cans cannellini beans (2 cans drained and rinsed)
2 1/4 cups chicken broth
1 cup shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and chicken and saute for 10 minutes, or until chicken is browned. Drain. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and pepper to taste and saute for 5 more minutes.
Add the two cans of drained and rinsed beans and the chicken broth to the pot. Take the third can of beans (along with the liquid) and puree them in a blender or food processor. Add this to the pot along with the cheese.
Stir well and simmer for 10 minutes, allowing the cheese to melt. I added some cornstarch to the chili to thicken up the sauce (2 tsp cornstarch mixed with cold water until smooth and then add to the chili).
I’m a fan of chunky chili and this is one of my favorite recipes. It’s quick and simple and tastes like you’ve been cooking all day.
1 lb ground turkey (ground chicken works great too!)
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
14 oz can pinto beans, drained
14 oz can kidney beans, drained
28 oz can diced tomatoes
1 tsp oregano
1/2 tsp black pepper
1/2 tsp cayenne pepper (or more to taste)
Brown meat with onion, pepper and garlic in a large pot. Drain. Add spices and beans, stirring together. Add tomatoes and bring to a boil. Lower heat and let simmer on low for 1 hour, stirring occasionally. Serve over rice or noodles.