Chili Cookoff! Post your Recipes for Chili HERE!

It's the end of winter here in the northeast, and down south it's spring and almost time for BBQs and summer picnics.  So that means it's Chili Time!

Please post your favorite, original recipes.  If you have put them into the Recipe Analyzer, a link would be so appreciated!

Have fun with this!

Flamel's Vegetarian Chili

This was given to me by a long time CC member.  I've made it many times and it's delicious.  I like to serve it with a wedge of lime and extra hot sauce.

http://caloriecount.about.com/black-bean-turk ey-chili-recipe-r175196

my personal favorite. :) the calories are for all servings, and it still gets an A!

Here's my chile recipe.  I've made this for 30 years at least.  Learned it from a Mexican chef.  New Mexico Chile

I ran it through the recipe analyzer.  The chiles I use have no sodium, but the brands are not on this site, so it shows a lot of sodium.  I made note of that in my recipe.

This is my favorite recipe.  Not only does it taste great, but it's quick and easy to make!

http://caloriecount.about.com/slow-cooker-tur key-black-bean-recipe-r199055

A couple of vegetarian options:

http://caloriecount.about.com/black-bean-chil i-dark-ale-recipe-r191251

http://caloriecount.about.com/sweet-potato-ch ili-recipe-r82886

Vegetarian Bean Chili

I use this recipe all the time. (omnomnom)

• 1 32-ounce box chicken stock
• 3 cans white beans, left undrained
• 5 cups cooked chicken (rotisserie or boiled)
• 1 16-ounce jar salsa
• 1 8-ounce block pepper jack cheese, grated
• 2 teaspoon ground cumin
• 2 cloves garlic, minced
• Black or white pepper to taste
• 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
• Sour cream, for garnish

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.

Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.

When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

http://caloriecount.about.com/chunky-veggie-b eef-chili-recipe-r136105

Here is mine. Buggyhair's Thai Chili.

You should be able to find the different chili powders in a store that sells spices by bulk - making sure spices are fresh really makes a difference.

If you are a spice wimp, then make the measurements scant for the ancho, chipotle, and cumin powders. If you are like me, then round the measurements significantly!

http://caloriecount.about.com/texas-white-chi li-recipe-r213763

You can also change it up by omitting the red pepper or by using black beans instead - or any kind o' bean you love.

I have not yet tried it with Morning Star Farm crumbles yet, but will once the spousal unit is away on a business trip! If you make it with crumbles, I would definitely increase the spices. (edited for a serious grammatical flaw and lack of clarity!)

We are serious about our chili on the north coast of California since our weather is chilly most of the year!!  This is a recipe to savor...cooked over several hours so the flavor is really 'all there'.

1 lb of any kind of dry bean or combo of beans. I love pinto, navy, & black beans combo, cook as directed with 1-2 lb diced fresh or canned tomatoes.

Add sauteed: 1 diced yellow onion, 1 ea. diced red, yellow, green bell pepper, 1-3 seeded, diced jalapeno pepper (you choose how spicy),  1 HEAD of chopped garlic.  Suggested additional seasonings: ground cumin, celery seasoning, ground white pepper to your taste.

Slow simmer, as water evaporates, add V-8 juice (regular or spicy) until desired consistency is achieved. For more protein, add a can of reduced sodium chicken broth and simmer down.

Here's the "special" ingredient: 4 ounces of tequila, added when you add the V-8 juice.  The alcohol cooks out, but the flavor gives the chili and extra kick. Notice no extra oils are added!!  You can sautee the onion, garlic and peppers in a non-stick pan with PAM.