Nothing says comfort like a hot bowl of chili. The stew of peppers, beans, meat, tomatoes, and spices is a favorite among those who like to experience a little heat in the kitchen.
These recipes will have chili heads clamoring for more – and maybe a glass of milk to cool the mouth down.
Pepper Jelly Chili
Pepper jelly is a preserve that tastes like sweet heat, and comes in a variety of flavors. Adding habanero jelly to a chili recipe is a surefire way to infuse heat into the dish.
For a batch of chili, one 11-ounce jar should do.
Spicy Vegan Chili
Sometimes you may not be in the mood for meat, or you have a vegetarian or vegan family member or friend to feed.
Sauté in a pot over high heat one diced green pepper, one diced onion, and two jalapenos. Add one-quarter cup chili powder, two teaspoons of salt, one-half teaspoon of cumin, and two minced garlic cloves. Cook for 10 minutes.
Add to the pot a 28-ounce can of crushed tomatoes, a 15-ounce can of black beans, one-and-a-half cups of water, and one cup of uncooked rice. Bring to a boil, then simmer for 20 minutes.
Add one 15-ounce can of corn and cook until heated through, about five minutes. You can serve this chili with vegan cheese for extra creaminess.
Spicy Pumpkin Chili
Autumn is the start of the cozy season, as both the temperatures and the leaves fall. Pumpkin is a staple flavor of the seasonal change, and goes great within a pot of chili.
Mix with one pound of ground beef, one teaspoon red pepper flakes, one teaspoon of minced garlic, and one-half a large onion, diced. Cook in a skillet until the beef is browned, then add one each of a chopped green and red bell pepper, cooking an additional five minutes.
In a slow cooker combine a 15-ounce can each of kidney beans, black beans, and Great Northern beans; one eight-ounce can of tomato sauce; two 14.5-ounce cans of petite diced tomatoes; one 14.5-ounce can of fire roasted diced tomatoes; and a 15-ounce can of pumpkin puree.
Season this with two teaspoons each of pumpkin pie spice and chili powder and one teaspoon each of cumin and salt. Stir in the ground beef mixture and let cook on low for one to two hours.
This chili involves a host of hot peppers. Brown one pound each of beef and pork in a pot, then add one each diced bell pepper and onion; six each seeded and chopped jalapenos and habaneros; eight seeded and diced Anaheim peppers; two minced garlic cloves; one tablespoon each cumin and red pepper flakes; three tablespoons of chili powder; two tablespoons of beef bouillon; one 28-ounce can of crushed tomatoes; two 16-ounce cans of whole tomatoes; a can of beer; three ounces of tomato paste; one ounce of chile paste; and two cups of water.
Simmer on low for an hour, then add two 16-ounce cans of chili beans and cook for 30 minutes more.